If you have a pressure cooker, put all the meat in your pressure cooker, add water so you just cover the meat, toss in a few bay leaves and a spring or two fresh thyme, and cook at full pressure for 40 minutes, then natural release. This is how we do it.

If you don’t have a pressure cooker, add the smoked ham hock to a big pot with water and bring to a boil. Toss in a few bay leaves and a spring or two fresh thyme. Simmer for 2 hours.

Tip in the mutton, add enough water to just barely cover the meat, and simmer for another 1.5h. Both the ham hock and the mutton should be fall of the bone tender.

Let it sit in the pot or pressure cooker until cool enough to handle, or overnight.

Pick the meat, most of the fat and gelatinous connective tissue off the bones, and set aside. You could keep the super soft pork skin to put in Gul Ertesuppe . Discard herbs, sinew, cartilage and bones.

Tip the barley into the stock pot from the pork and lamb, and simmer for 25 minutes. Let cool in the liquid until cool enough to handle.

Tip the meat back into the stock pot with the barley and massage everything together to a soft, even, and cohesive mass. It should have the consistency of a somewhat thick risotto. If it’s too dry, you could add some more stock, water, whole milk, or cream. Everything is traditionally acceptable.

Taste it, and season with more salt as needed. Massage well in between each seasoning.

Scoop and serve in lefse, preferably with aquavit and a roaring campfire for ambiance.