Hangikjöt

About This Recipe

Hangikjöt — literally 'hung meat' — is a centuries-old preservation method in which lamb legs are cold-smoked over dried sheep dung, birch wood, or a combination of both, imparting a deeply aromatic, slightly sweet smokiness unique to Iceland. The practice originated out of necessity: Iceland's volcanic landscape provides little firewood, so farmers used whatever fuel was available. Today hangikjöt is the centrepiece of the traditional Icelandic Christmas table alongside laufabrauð (leaf bread) and caramelised potatoes. Its distinctive flavour cannot be replicated by any other smoking method.

Ingredients

Serves 6

• 1.5 kgsmoked lamb leg (hangikjöt)
• 1 wholeonion, halved
• 2 wholebay leaves
• 5 wholeblack peppercorns
• 1 kgwaxy potatoes, peeled
• 40 gbutter
• 40 gplain flour
• 500 mlwhole milk
• 1 pinchgrated nutmeg
• 1 tspsalt

Instructions

1. 1

   Simmer the lamb

   Place the smoked lamb in a large pot. Cover with cold water and add the onion, bay leaves, and peppercorns. Bring to a boil, skim any foam, then reduce heat and simmer gently for 2.5–3 hours until the meat pulls easily from the bone.

2. 2

   Cook the potatoes

   About 30 minutes before the lamb is done, add the potatoes to a separate pot of salted water and boil until tender, about 20 minutes. Drain and keep warm.

3. 3

   Make the béchamel

   Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, season with salt and nutmeg, and stir until the sauce thickens, about 5 minutes.

4. 4

   Slice and serve

   Remove the lamb from the broth and slice thinly across the grain. Arrange on a platter with the potatoes and pour the béchamel alongside.

Variations

• •

  Hangikjöt open-faced sandwich on rúgbrauð

• •

  Smoked lamb pizza with skyr sauce

• •

  Hangikjöt quiche

Storage

Refrigerate cooked lamb in its broth for up to 3 days. Freeze sliced meat for up to 2 months.

Frequently Asked Questions