Hangikjöt

Hangikjöt is a smoked lamb specialty hailing from Iceland, where it has long been an integral part of local food culture. A cut of leg or shoulder is dry-salted or brined, then dried and cold-smoked over a fire for a couple of weeks. Traditionally, the fire for the smoking process uses dried sheep dung for fuel, which is said to be the secret behind the meat’s distinctive flavor and aroma.

The meat is usually smoked according to individual preferences, and these days, it may or may not be smoked with sheep dung. The period of drying is also typically shorter than it was in the past. In Iceland, hangikjöt has been traditionally enjoyed during Christmas, either hot or chilled, and it is usually accompanied by a side of potatoes, green peas, white sauce, and pickled red cabbage.

Hangikjöt is also a typical food item included in the Icelandic þorramatur, a traditional buffet which is served during the period of midwinter festivals (Þorrablót) in the country. Apart from being consumed on festive occasions, this meat specialty is also often eaten on Sundays, and it is especially delicious when thinly sliced atop of slices of Icelandic rye bread or skonsur (thick pancakes).