The Icelandic lamb has roamed the hills and mountains of Iceland ever since Viking settlers first brought sheep to the country in the 9th century. Today’s robust breed is a direct descendant of these first animals and genetically identical.
Nowadays it wanders all summer long in carefully defined extensive wild pastures in pristine mountainous landscapes under strict agriculture regulations and a quality control scheme which protects the integrity of the Icelandic lamb.
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Iceland has always been a leader in sustainability, and remains one of the purest environments in the world. There's little pollution, and farming is conducted in such a way that preserves the land for future use, incorporating aspects of social responsibility.
The warm wool made it possible for the settlers to survive in the harsh northern climate. The wool is a natural product and only eco-friendly energy sources are used in the manufacturing process.
Evolving over 1100 years of exposure to the harsh subarctic climate, Icelandic wool is distinctively made of two different kinds of fiber that make it both highly insulating and water-repellent.
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Flavored by the wild pastures and raised without any hormones or antibiotics in one of the purest environments in the world, Icelandic lamb meat is wonderfully lean, flavorful and tender. The distinctive taste is a result of the wild pastures; the grass and the aromatic and spicy herbs on which the lambs graze.