Hangikjöt (Icelandic lamb smoked in sheep dung)

lamb

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef provides a similar texture with lower fat content.

smoke

🥗Healthier: liquid smoke

💰Cheaper: smoked paprika

Liquid smoke gives a similar flavor without the need for a smoking process.

Brine the lamb for 24 to 48 hours.

Dry the lamb in the fridge for another 24 hours to form a pellicle.

Mix sheep dung with wood dust for smoking.

Smoke the lamb for about 3 days.

After smoking, refrigerate the lamb for 5 days to allow smoke to permeate.

Poach the smoked lamb in a small pan with water for about 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens