Hangikjot

Iceland

Cook Time:

Serves:

20 - 25 Minutes

2 - 4 Servings

Ingredients

Base Ingredients

• 1 whole lamb or lamb shoulder (about 2-3 lbs)
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon sugar
• 2-3 cloves garlic, minced
• 1-2 bay leaves
• 1 cup water
• 1-2 tablespoons liquid smoke (optional, for added smoky flavor)
• Fresh herbs (like thyme or rosemary) for garnish

Preparation

Prepare the Meat:

Rinse the lamb and pat it dry with paper towels.
Rub the salt, black pepper, sugar, and minced garlic all over the lamb.

Seasoning:

Place the lamb in a large, resealable plastic bag or a covered container. Refrigerate for about 1-2 weeks to cure. Turn the meat occasionally to ensure even curing.

Cooking:

Preheat your oven to 300°F (150°C).
Remove the lamb from the curing bag and rinse off excess seasoning.
Place the lamb in a roasting pan and add water to the pan. If using, drizzle liquid smoke over the lamb for extra flavor.
Cover the pan with aluminum foil or a lid and roast in the oven for about 3-4 hours, or until the meat is tender and fully cooked. The internal temperature should reach about 160°F (71°C).

Cooling and Slicing:

Remove the lamb from the oven and let it cool to room temperature.
Once cooled, slice the meat thinly. It is traditionally served cold or at room temperature.

Serve:

Garnish with fresh herbs if desired. Serve hangikjöt with rye bread, pickled vegetables, and a side of potatoes or greens.
Enjoy your meal!