Lamb
A Taste of Nature
The Grill at Radisson Blu Saga hotel and executive chef Sigurdur Helgason are a perfect match when it comes to the ideology, focus and passion for serving great food. Not only is it important to him to be able to tell his guests about the origin of the ingredients, but a conversation with the farmer is equally important.
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Wool
Shelter and warmth

The Icelandic wool has kept the nation warm for more than 1100 years with the sheep originally brought here from Norway by the settlers. Due to the isolation and absence of contact with other breeds the Icelandic sheep still carries characteristics long disappeared from their relatives in the neighbouring countries.

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Lamb
Þverárrétt in Öxnadalur.
In the autumn, farmers gather their sheep in sheepfolds where they separate the flocks. The herds are then brought inside before winter falls.
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Lamb
There’s Soul in Everything
Dung-smoking is an ancient method to preserve  lamb meat. It is widely known in the Western world.
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