Sheep in Iceland have roamed free in untouched nature since the Viking settlement in the 9th century. Today’s hardy stock is directly descended from the settlement sheep, with unique qualities preserved through a millenia.
The animals graze in untouched mountains all summer. This is partly due to Iceland’s strict agricultural laws and quality control, but also an effort to protect the sheep’s unique characteristics. After lambing in spring, the sheep and their lambs are released into the wild, where they graze on the rich and nutritious vegetation until autumn. The wild grass and aromatic herbs and berries give the meat its unique flavour.
Iceland has been leading in sustainability since well before the term was coined, and is still one of the most unspoiled places in the world. Social responsibility drives all farming activities to ensure that the land’s resources are preserved for coming generations.
Lamb leg roast with gremolata, roasted broccoli, pumpkin seeds, sweet and sour tomato sauce, and potato salad.
Icelandic lamb can be thawed and prepared as you're used to, but for the full experience of the lamb's unique flavour and texture, we recommend letting the meat thaw in a refrigerator for five days