A halved sheep head, singed to remove wool, boiled until tender, and served with mashed turnips. A Þorrablót delicacy that is deeply traditional.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: simple plate
Garnishes: fresh herbs
Accompaniments: mashed turnips, rye bread
Instructions
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1
Singe all wool off the sheep head using a blowtorch or open flame until the skin is clean and slightly charred.
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2
Scrub thoroughly under cold running water.
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3
Place halves in a large pot, cover with cold salted water, and bring to a boil.
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4
Reduce heat and simmer gently for 1-1.5 hours until the meat is tender and pulling away from the bone.
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5
Remove from water and serve hot, traditionally with mashed turnips on the side.
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6
Eat the cheek meat, tongue, and eye — each has a distinct texture and flavor.
Did You Know?
The eye is considered the greatest delicacy of svið — guests of honor are offered it first at Þorrablót feasts.
Chef's Notes
Equipment Tips
- blowtorch or open flame
- large pot
- sharp knife
Garnishing
fresh herbs
Accompaniments
mashed turnips, rye bread
The Story Behind Svið
Svið exemplifies the Icelandic tradition of using every part of the animal. When sheep were slaughtered in autumn, nothing could go to waste in a land with no trees for fuel and long, dark winters ahead. The sheep head, singed and boiled, provided rich, gelatinous meat. It remains a proudly served dish at Þorrablót, the midwinter festival celebrating old Icelandic food traditions.
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