Svið

Instructions

1. 1 Singe all wool off the sheep head using a blowtorch or open flame until the skin is clean and slightly charred.
2. 2 Scrub thoroughly under cold running water.
3. 3 Place halves in a large pot, cover with cold salted water, and bring to a boil.
4. 4 Reduce heat and simmer gently for 1-1.5 hours until the meat is tender and pulling away from the bone.
5. 5 Remove from water and serve hot, traditionally with mashed turnips on the side.
6. 6 Eat the cheek meat, tongue, and eye — each has a distinct texture and flavor.