Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Oct 1, 2006
A Norwegian specialty that we make once or twice every fall when there is lamb meat to be found.
EDIT 4/10-17 ONE thing I would adjust - don't put flour on more than the first layer. If the sauce turns out too thin for your taste, mix flour and cold water and pour in and stir a bit at a time until you have the consistency you want.