Icelandic lamb (Lambakjöt)

Icelandic lamb refers to the meat derived from the young sheep of the Icelandic breed. The lambs are typically raised in a free-range environment, grazing on Iceland's vast pastures, enriched by volcanic soil, and filled with native grasses, herbs, and berries.

This diet, along with the pure Icelandic air and water, contributes to the unique, delicate flavor of Icelandic lamb. The lambs are usually slaughtered in the fall, resulting in a meat product that is tender and lean, with a somewhat gamey flavor profile that is generally considered to be sweeter and more complex than many other types of lamb.

It's well-regarded by chefs and food enthusiasts around the world. Icelandic lamb can be prepared in a variety of ways, such as roasting, grilling, or slow-cooking, and it pairs well with a variety of herbs and spices. Popular Icelandic dishes often feature lamb, including kjötsúpa, hangikjöt, and plokkfiskur, in which lamb fat is sometimes used as a flavor enhancer.