February Means Fresh Icelandic Lamb
Fresh Icelandic lamb in February? Yes, please. This February, Icelandic Lamb is bringing Icelanders something unheard of in winter–fresh lamb. During the month of February for what is being called ‘Fresh Days’ a limited amount of carefully selected fresh lamb is being provided by a small-scale abattoir in Brákarey. This special delicacy will be served […]
Farmers and Feasts
This year, the Icelandic holiday of Bondadagur (Bóndadagur) or Husband’s/Farmer’s Day, was on January 21 and marks the first day of the Thorri (Þorri), the fourth winter month in the old Icelandic calendar. Is there a better way to celebrate surviving the darkest days of winter and prepare for harshest days of winter to come […]
Icelandic Lamb and Holiday Hijinks
Icelandic Lamb is so ingrained in Icelandic culture that it’s not only the star of most Christmas dinners in the form of smoked lamb (hangkikjöt in Icelandic) but it’s also become part of Christmas folklore. Christmas is Coming One family of mythical creatures, trolls to be precise, features prominently in Iceland’s Christmas myths. The troll Grýla, […]
Arctic Thyme Cured Icelandic Lamb
Cooking time: 4 days | 12 persons This dish is regularly on the menu of Chef Gisli Matt at the restaurant Slippurinn in the Vestmann Islands of Iceland. Curing with wild foraged Arctic Thyme is what sets the recipe apart from most cured lamb and really makes it truly Icelandic. Arctic Thyme has the fragrance […]
Grilled Icelandic Lamb Heart, Beetroot Birch Glaze & Dulse
Cooking time: 30 min + marinating overnight | 4 persons Lamb’s hearts are one of the parts of the lamb that is incredibly inexpensive, yet when treated with respect is such an enjoyable part to serve. In Iceland, we have two general methods in preparing lamb hearts: either for a very short time or very […]
Hangikjöt, The Christmas Tradition In Iceland
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 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 the truly traditional bechamel sauce with potatoes, pickled red […]
Icelandic lamb soup „Kjötsúpa“
Cooking time 1 1/2 hours 4-6 portions Ingredients 850 gr / 30 oz of bone in pieces of lamb, preferably from the forequarter. 1,8 l. / 61 fl. oz. water 50 gr. / 2 oz. Pearl barley 8 pcs. Medium size potatoes 1 pcs. Rutabaga 6 pcs. Medium size carrots 4 oz. White cabbage 2-3 […]
Protected designation of origin
The European quality scheme for agricultural products (registry of protected product names along with product descriptions) is a good scheme and if a producer gets their product registered in the scheme then they can use EU origin labels. Participation and interest of producers to get their brand registered in the system has grown greatly: In […]
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 […]