Traditional Icelandic smoked lamb, slowly cured over birchwood and dried sheep dung smoke, yielding deeply flavored, tender meat served thinly sliced.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: fresh herbs, mustard
Accompaniments: boiled potatoes, bechamel sauce, green peas
Instructions
-
1
Rub lamb with salt, sugar, and pepper. Refrigerate in a covered container for 3 days, turning daily.
-
2
Rinse off the cure and pat dry. Hang in a cool, airy place for 12 hours to form a pellicle.
-
3
Cold-smoke over birchwood chips at 20-25°C for 24-48 hours until deeply golden.
-
4
To serve, simmer the smoked lamb in water for 2-3 hours until tender.
-
5
Slice thinly and serve warm or cold with potatoes and bechamel, or on bread.
Did You Know?
Hangikjöt is so central to Icelandic Christmas that many families order their smoked lamb months in advance to ensure supply.
Chef's Notes
Equipment Tips
- smokehouse or smoker
- large pot
- carving knife
Garnishing
fresh herbs, mustard
Accompaniments
boiled potatoes, bechamel sauce, green peas
The Story Behind Hangikjöt
Smoking meat over birchwood and dried sheep dung was the primary preservation method in treeless Iceland for over a thousand years. Hangikjöt became the centerpiece of the Icelandic Christmas table, a tradition maintained even as refrigeration arrived. The distinctive flavor comes from the unique Icelandic smoking materials, impossible to replicate elsewhere.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!