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Latest comment: 4 years ago1 comment1 person in discussion
" and a Norwegian version, ribberull, which is made of a lamb shoulder - boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed."
This is not correct, ribberull is made form "ribbe", hence the word ribberull, and is thus made of pork, not lamb. It is in fact the same as what is described on this page. If you put lamb in the Norwegian "rull", we call it "lammerull". — Preceding unsigned comment added by 88.202.95.17 (talk) 13:47, 20 October 2019 (UTC)Reply
Latest comment: 12 years ago2 comments2 people in discussion
Removed the following text: "Also Norwegian, but made of lamb shoulder boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed."
The article is about rolled pork roast, not rolled lamb. Perhaps this text could be the start of a different article, but it does not belong in this one. --SFDan 20:03, 4 October 2005 (UTC)Reply
Lamb Rullepølse olso exist in danish, as do a beef version, and i would guess that other meats are be used somewhere.94.145.236.194 (talk) 21:35, 20 February 2012 (UTC)Reply
Latest comment: 17 years ago1 comment1 person in discussion
The text writes about a flat piece of pork meat. That isn't very precise – the name of this cut is called slag in Danish, but I'm not sure what it's called in English. Does anybody here know? --Twid 10:52, 12 August 2006 (UTC)Reply
