Hangikjöt með Uppstúf (Smoked Lamb with White Sauce)

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.