Did you know that traditionally, Icelandic lamb was smoked with horse or sheep dung? Though today most people prefer birch-smoked lamb, if you are feeling brave you can still find “Taðreykt Hangikjöt“ or dung smoked hung meat in Icelandic supermarkets.
What is “hung meat”? This is a method of preparing lamb that takes its name from the old tradition of smoking food in order to preserve it by hanging it from the rafters of a smoking shed. “Hangikjöt” or “smoked lamb” is a traditional Christmas meat in Iceland, and is often served with potatoes in a sweet bechamel sauce and pickled red cabbage.
In this video from Icelandic Lamb, Icelandic sheep farmers Matthías and Hafdís smoke their own lamb with 16 year-old sheep dung. They fill their furnace with sausages, whole legs of lamb, “lostalengjur” bites and other gourmet food.
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