Hangikjöt

What it really is

Hangikjöt is Icelandic lamb cured by smoking, traditionally served in slices, especially at Christmas.

The name means “hung meat.” Lamb is salted and smoked, traditionally using birch or dried sheep dung, then commonly boiled before serving. Smoking and curing methods differ, so the flavour and saltiness are not identical across recipes.

The name points to the defining treatment of the lamb: smoking, which gives it a concentrated savoury flavour and allows the meat to be kept before serving. Hangikjöt is often boiled or simmered before eating; this entry describes the meat itself and leaves accompaniments outside the ingredient list. At Christmas it may be served with potatoes, peas, white sauce or flatbread, but households and contemporary menus differ. That separation is important for allergen information: a plain portion of smoked lamb does not automatically contain the milk or wheat that might appear in a sauce or bread served beside it. State whether the menu includes sides and identify their ingredients separately. Boiling after smoking is a serving preparation, not a second curing step, and the meat is sliced after it is tender.

Indicative values are estimated per 100 g of smoked lamb, without side dishes, and have low confidence. The listed meat and salt contain no major declared allergens; sauces and accompaniments may add allergens.

How it's served

• Serve sliced, warm or cold.
• Common accompaniments include potatoes, peas, white sauce or Icelandic flatbread; they are not part of the meat itself.

How to write it on the menu

• State whether it is served hot or cold and list the accompaniments separately.
• This page gives a general description; confirm the actual ingredients with the kitchen.