1. Layout the breast of lamb on a counter or tray. Mix the 4 heaping teaspoons of salt, the pepper, allspice, and saltpeter together and spread over the meat.
2. Top with the chopped onion and veal cubes. Roll the whole works up like a jelly roll and tie it with good string so that it will not come undone.
3. Make 2 rolls from this meat. Mix the brine and soak the rolls in the brine for 3 days, refrigerated. Be sure that the whole rolls are submerged in the brine. 1 use a plate and a weight for this.
4. At the end of the 3 days, rinse the rolls in fresh water, quickly. Place them in a tight-fitting pot and add the whole allspice, bay leaves, yellow onion, and carrots. Barely cover with water and simmer, covered, for 2 hours.
5. Remove the rolls from the pot, and while still hot, place the rolls on a plate. Cover them with another plate. Place a weight on top plate then put the whole works in the refrigerator. Chill for 2 days.
6. This should be sliced very thinly for a classic Norwegian buffet. Serve with bread and butter, and enjoy.
