Hangikjot
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The Tale of Hangikjot
Hangikjöt, smoke-cured lamb or mutton, developed in Iceland as a preservation method suited to the island's historically limited fuel sources, traditionally smoked over dried sheep dung or birch, allowing meat to keep through the long winter. It's especially associated with Christmas, served thinly sliced alongside potatoes in white sauce and pickled cabbage.
Ingredients
Scale:· 8 servings
- 4 lb smoked lamb leg or shoulder (hangikjot)
- Water, to cover
- 2 bay leaves
- 6 whole allspice
- Bechamel sauce (butter, flour, milk), for serving
- Boiled potatoes and green peas, for serving
- Flatkokur (flatbread), for serving
Instructions
- 1Rinse the smoked lamb leg briefly under cold water.
- 2Place in a large pot and cover with water.
- 3Add the bay leaves and allspice, bring to a boil, then reduce to a gentle simmer, cover, and cook 2-2.5 hours until very tender, skimming occasionally.
- 4Remove the lamb and let rest 10-15 minutes before slicing thinly.
- 5Make a simple bechamel with butter, flour, and milk to serve alongside.
- 6Serve the sliced hangikjot with boiled potatoes in bechamel, green peas, and flatbread, traditional for Christmas.
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