Spices are ready for the lamb rolls to be made. Lamb rolls are first salted in water and salt, then frozen until ready to use. Defrost and cook. Last it is pressed is a roll press. It is slices and used on sandwiches. A very traditional Norwegian food for the winter.

This is the first step in making the roll. Using one side of the lamb, you add lots of spices and onion as well as cut off extra meat from the butchering.

The sides are sewn together into a roll and stuffed with more meat and spices.

Randi's roll is almost ready. Just have to 'patch up' the end.

Finally, we put a net over to make sure our stitching doesn't come apart.