Þverárrétt in Öxnadalur.
In the autumn, farmers gather their sheep in sheepfolds where they separate the flocks. The herds are then brought inside before winter falls The Grill at Radisson Blu Saga hotel and executive chef Sigurdur Helgason are a perfect match when it comes to the ideology, focus and passion for serving great food. Not only is […]
What’s the best way to cut a lamb leg?
Wellington Lamb
Ingredients Filling 250 g mushrooms 3 shallots 4 cloves garlic 5 tbsp. fresh thyme 2 tbsp. olive oil salt and ground black pepper Grind all ingredients in a food processor to a coarse paste. Fry over medium heat until almost all water is reduced. Set aside to cool. Wellington 4 lamb fillets Salt and ground […]
Wardens Of The Land
On April 22nd, the world celebrates the 50th anniversary of Earth Day. This year’s theme is climate action – one of the most pressing topics that humanity currently faces. From glaciers to geysers, mountains to black sands, Iceland’s unspoiled nature, and spectacular landscapes continue to amaze the world. Fully appreciative of this natural wealth, […]
Vital part of Iceland’s prosperity
Rich with farmland, pure water, and know-how, farming has always been central to Iceland’s prosperity. About 14,000 people work in agriculture and related fields, which amounts to roughly 4% of the population. With a growing interest in local production and organic produce, the industry continues to flourish.
Unique sheep farming
Icelandic sheep farming has many unique aspects that contribute to producing exeptional meat. One of those aspects is how farmers ensure the welfare of every sheep and lamb throughout their life cycle spanning the whole year. There is only one lambing season per year, and after lambs are born in May they roam free for […]
There’s Soul in Everything
Dung-smoking is an ancient method to preserve lamb meat. It is widely known in the Western world. Matthías and Hafdís are sheep farmers in Húsavík, Strandir on the Westfjords Peninsula. They smoke their own lamb with 16 year-old sheep dung. They feed their furnace with sausages, whole leg of lamb, “lostalengjur” and other gourmet food.
The Best Chefs Choose Local
Nature takes care of producing the best ingredients For more than a thousand years, Icelandic sheep have spent their summers roaming free. From the valleys and up into the highlands, they devour all the best grasses, herbs and berries Icelandic nature has to offer and it shows in every tasty morsel. The dependably unique and […]
Team Iceland on the Podium with Icelandic Lamb at Culinary Olympics
Icelandic Lamb may not be the first thing that comes to mind when you hear the word Olympics, but it played a major role in helping the Icelandic Culinary Team wow the judges at this year’s Culinary Olympics in the category of National Teams. The competition was fierce, but the most talented chefs in Iceland, […]
Taste of Iceland Brings Icelandic Lamb to DC
Icelandic cuisine and Icelandic Lamb have lately been quite active on the international culinary scene. As part of Taste of Iceland, Washington DC the Chefs, CMC Haflidi Halldorsson and Chef Bjarki Snaer Thorsteinsson a member of The Icelandic Culinary Team presented and taught a class on how to prepare the main ingredients on the Taste […]