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Icelandic Smoked Lamb

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10 min
Prep
2.5 hr
Cook

Ingredients

  • 1.5 kg (3.3 lb) smoked leg of lamb (hangikjöt), bone-in
  • 2 litres (8 cups) water, to cover
  • 1 onion, halved
  • 2 bay leaves
  • 6 whole black peppercorns

Method

  1. Place the smoked lamb in a large pot and cover fully with water.
  2. Add the onion, bay leaves and peppercorns.
  3. Bring to a gentle boil, then reduce to a low simmer.
  4. Simmer, partially covered, for about 2.5 hours, or until a thermometer inserted into the thickest part reads 71°C (160°F) and the meat is very tender.
  5. Remove the lamb from the liquid and rest for 15 minutes before carving.
  6. Slice thinly and serve warm or at room temperature.

Introduction: Hangikjöt, meaning 'hung meat', is smoked lamb traditionally cured over smouldering birch wood or dried sheep dung, a preservation method dating back centuries.

Cultural Background: Hangikjöt, meaning 'hung meat', is smoked lamb traditionally cured over smouldering birch wood or dried sheep dung, a preservation method dating back centuries. It holds a place of honour on the Icelandic Christmas table, though it is enjoyed year-round thinly sliced or in hot sandwiches.

Tips: Save the cooking broth to use as a base for kjötsúpa (lamb soup). Chill leftover hangikjöt before slicing for the thinnest, neatest slices for sandwiches.

Variations: Serve cold, thinly sliced, on rye bread with butter for a classic lunch. Pair with a béchamel-style white sauce (uppstúf) and green peas, the traditional Christmas accompaniment.

Storage: Refrigerate cooked lamb up to 4 days, or freeze sliced portions for up to 3 months.

Reheating: Best served cold or at room temperature; if reheating, warm gently covered in a low oven to avoid drying out.

FAQs:

Q: Can I buy hangikjöt outside Iceland?

A: Specialty Nordic butchers occasionally stock it; otherwise a good home-smoked leg of lamb is the closest substitute.

Q: Is hangikjöt very salty?

A: It is moderately salty from curing, balanced well by the mild white sauce and boiled potatoes it's traditionally served with.

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