The Smoked Lamb | Hangikjöt (16 pcs)

Hangikjöt | The Smoked Lamb.

Hung in the smokehouse since the sagas. Smoked over birch and dried sheep dung, sliced thin, served cold. The centrepiece of the Icelandic Christmas table, and the only thing flatkökur was really invented for.

Ingredients: Icelandic lamb, salt, sugar, sodium nitrite. Smoked over birch wood and traditional fuels.

How to prepare: Serve cold, sliced thin. No cooking required.

Serving tip: The traditional pairing is flatkökur and a generous layer of smjör.

Origin: Hangikjöt, literally "hung meat", is one of the oldest preserved foods in Iceland, dating back to the settlement era when smoking and drying were the only ways to carry lamb through the winter. The birch and dung smoke is not nostalgia; it is the flavour. Every Icelandic household serves it on Christmas Eve, and most argue about whose smokehouse does it best.

Authentic Icelandic hangikjöt. Traditional Icelandic smoked lamb.