Roaming Free Since 874

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.

Filters: All lamb nature taste farmers sheep winter

Order: Latest Most popular A-Z

$Von Mathús og Bar Icelandic Lamb$
Seasonal Icelandic cuisine at VON Mathús og Bar In almost any creative endeavor there is a methodology known as the Discovery Process. It occurs in the visual arts, culinary arts, writing and many more human endeavors. One of the best outcomes from this process is when you discover love.
Lamb Street Food Not often does something come along that truly changes the status quo. Lamb Street Food, a new quick serve eatery really hits the mark. Located at Grandagarður 7 in Reykjavík, Iceland this cleverly designed place takes the best of what we know from Mediterranean/Middle Eastern cuisine and takes it to a whole new level.
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.
There’s Soul in Everything Dung-smoking is an ancient method to preserve lamb meat. It is widely known in the Western world.
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.