4 posts
One of the most iconic þorramatur dishes — a whole sheep's head, singed and simmered until tender, eaten by hand with mashed swede and potato.
The centrepiece of Icelandic Christmas — lamb cold-smoked over birch and sheep dung, served with sweet nutmeg-spiced uppstúf.
Lamb-based sausages with natural snap, steamed buns, and the holy trinity: pylsusinnep, remoulade, and ketchup.
Autumn sheep-cull tradition — earthy oat-and-liver sausage rooted in using every part of the animal.
