Hangikjöt means 'hung meat.' This is the undisputed star of an Icelandic Christmas table. Lamb is cold-smoked with dried birch and sheep dung, producing a sweet, earthy smoke that pairs perfectly with warm uppstúf.
Ingredients
- 1.5 kg bone-in smoked lamb leg or shoulder (hangikjöt)
- 2 litres cold water
- 50g butter, 50g flour, 500ml whole milk (for uppstúf)
- 1 tbsp granulated sugar
- ½ tsp freshly grated nutmeg
- Salt and white pepper, to taste
- Boiled potatoes and green peas, to serve
Preparation
- Place smoked lamb in a large pot, cover with cold water, and slowly bring to a gentle boil.
- Reduce to the lowest heat, cover, and simmer about 45 minutes per kilogram.
- Turn off the heat and let the lamb cool completely submerged in its broth. Serve cold, thinly sliced.
- For uppstúf: melt butter, whisk in flour, cook 1–2 minutes, then gradually whisk in milk until thickened.
- Season the sauce with sugar, nutmeg, salt, and pepper. Serve sliced lamb with warm potatoes, peas, and a generous pour of uppstúf.
Chef's tips
- Cooling the meat in its broth keeps it moist and easier to slice thinly.
- Leftover hangikjöt is excellent on flatbrauð with butter.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.