{"id":459511,"date":"2008-09-10T13:24:00","date_gmt":"2008-09-10T13:24:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20080910\/lamm-i-kal-med-lattredd-skysas\/"},"modified":"2015-12-10T13:50:43","modified_gmt":"2015-12-10T13:50:43","slug":"lamm-i-kal-med-lattredd-skysas","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20080910\/lamm-i-kal-med-lattredd-skysas\/","title":{"rendered":"Lamm i k\u00e5l med l\u00e4ttredd skys\u00e5s"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">  1,2 kg lammk\u00f6tt med ben, i bitar<\/span> <\/li>\n<li><span class=\"recipeingredient\">  (t ex lammrygg, lammbog eller bringa)<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1,2 kg vitk\u00e5l<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1\/2 purjol\u00f6k<\/span> <\/li>\n<li><span class=\"recipeingredient\">  3 lagerblad<\/span> <\/li>\n<li><span class=\"recipeingredient\">  2 tsk hela svartpepparkorn<\/span> <\/li>\n<li><span class=\"recipeingredient\">  1 1\/2 tsk salt<\/span> <\/li>\n<li><span class=\"recipeingredient\">  3 msk vetemj\u00f6l<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Sk\u00f6lj k\u00f6ttbitarna under kallvattenkranen. Torka av med k\u00f6kspapper. Dela bitarna en g\u00e5ng om de \u00e4r stora.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                Dela vitk\u00e5lshuvudet i tv\u00e5 delar, beh\u00e5ll stocken och sk\u00e4r klyftor s\u00e5 att stocken h\u00e5ller ihop dem. Klyv, sk\u00f6lj och skiva purjon i tjocka skivor.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                Fukta en rymlig kastrull med vatten och varva k\u00f6ttbitar, k\u00e5lklyftor, purjoskivor, lagerblad, pepparkorn (kan lindas in i gasv\u00e4v om man inte gillar att plocka peppar), salt och mj\u00f6l i ett par lager i kastrullen. Det ska vara k\u00e5l p\u00e5 toppen.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">6<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">7<\/div>\n<div class=\"text col-xs-10\">\n                H\u00e4ll p\u00e5 cirka sex deciliter kokande vatten utmed kastrullkanten tills det t\u00e4cker till h\u00e4lften. T\u00e4ck med lock, koka upp, skumma av och koka p\u00e5 svag v\u00e4rme cirka 1 1\/2\u20132 timmar tills k\u00e5l och k\u00f6tt \u00e4r m\u00f6ra. Smaka av med salt och peppar.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">8<\/div>\n<div class=\"text col-xs-10\"><\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">9<\/div>\n<div class=\"text col-xs-10\">\n                Str\u00f6 p\u00e5 hackad persilja och servera r\u00e4tten rykande varm med kokt potatis till.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 1,2 kg lammk\u00f6tt med ben, i bitar (t ex lammrygg, lammbog eller bringa) 1,2 kg vitk\u00e5l 1\/2 purjol\u00f6k 3 lagerblad 2 tsk hela&#8230;<\/p>\n","protected":false},"author":1,"featured_media":459512,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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