Lamb is eaten a lot in Norway, specially in fall.” Faar i Kaal” is voted

our national dish. That is lamb, cabbage, whole pepper and salt. Simmer about an

hour, and that is it. 

I wanted to make a guide for choosing the right cuts for the right dishes.

I have been travelling a lot this period, and fabric and thread selection have

been quite limited.

I have been sewing in hotels, planes and in the cabin.

I guess you understand the text is in Norwegian.

Cuts of Lamb.

15″ X 20″

Cotton fabrics

raw edge pieced background

hand embroidery