Classic Norwegian Fårikål

Method

1. 1. Cut lamb into 2-inch cubes and season with salt and pepper.
2. 2. In a large pot, sauté onions, garlic, carrots, and celery until softened.
3. 3. Add lamb and cook until browned on all sides.
4. 4. Add cabbage, water, and bring to a boil.
5. 5. Reduce heat, cover, and simmer for 1.5-2 hours until lamb is tender.
6. 6. Adjust seasoning and serve warm.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.