Icelandic Lamb
Free-roaming lamb raised on wild highland herbs - the tender, mild meat at the heart of Icelandic cooking, from slow roasts to the classic meat soup.
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Illustrative image - a scene in the spirit of the place, not a photograph of it. Real photos are below.
Icelandic lamb comes from sheep that roam free all summer across the highlands, grazing on wild grasses, berries and herbs, which gives the meat a tender, mild, subtly gamey flavour prized by chefs. It anchors the national table, from slow-roasted leg to the hearty kjotsupa, a traditional lamb and vegetable soup that warms the coldest day.
What you actually see
- Roast lamb - the tender slow-roasted leg or rack.
- Kjotsupa - the traditional lamb and root vegetable soup.
- Smoked lamb - hangikjot, the smoked lamb of the Christmas table.
- The free-roaming source - the sheep grazing wild highland herbs.
When to go
Year-round; autumn, after the sheep round-up, brings the freshest meat, and lamb soup is welcome in any cold weather. It is on menus everywhere.
Honest expectations
Good Icelandic lamb is excellent but, like all food in Iceland, expensive at a restaurant. The traditional soup is a hearty, homely dish rather than fine dining. Quality is high across the board given the free-roaming source.
Nearby
Restaurants across Reykjavik and the country serve it; it belongs with the rye and skyr of the Icelandic table.
What to pack for Icelandic Lamb
Chosen from what this place is for. Tap a kit for the full checklist.
Opening times, ticket prices and seasonal closures change - check the official source before you go: official site.
