Hangikjöt, An Icelandic Christmas Tradition

No traditional Icelandic Christmas season is complete without the centerpiece, hangikjöt. The name and curing method originate in Iceland’s Viking age settlement era when meat was preserved by hanging it in a smokehouse. Hangikjöt, which means “hung meat” in Icelandic, is savory smoked lamb. It can be served raw as an appetizer, either sliced or […]

Hangikjöt with bechamel, pickled red cabbage, green peas, and laufabrauð.

Cooking time: 2 hours | 6 persons  Our classical Icelandic hangikjöt Ingredients Hangikjöt 1 pice deboned leg hangikjöt, approx 1,5 kg. Water Place the deboned hangikjöt in a pot with cold water, simmer slowly for appox. 40 minutes per kg. Take of the stove and leave to cool in the broth. Slice and serve with […]