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Smalahove is a traditional dish, usually eaten around and before Christmas time, made from a sheep´s head. The skin and fleece of the head is torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled for about 3 hours and served with mashed rutabaga and potatoes.

Lamb´s meat and mutton is very popular in autumn, mainly used in "fårikål" (mutton stew with cabbage). "Pinnekjøtt", cured and sometimes smoked mutton ribs that is steamed for several hours, is traditionally served as Christmas dinner in the western parts of Norway.

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