Dung-smoking is an ancient method to preserve  lamb meat. It is widely known in the Western world.

Matthías and Hafdís are sheep farmers in Húsavík, Strandir on the Westfjords Peninsula. They smoke their own lamb with 16 year-old sheep dung. They feed their furnace with sausages, whole leg of lamb, “lostalengjur” and other gourmet food.