Icelandic Lamb

Although I don’t eat meat very often, the best cut of meat I’ve ever had was a perfectly cooked portion of Icelandic Lamb. This particular type of lamb is only in season for about 6 to 8 weeks, from September to October, so now is the time to try it! It’s so mild and delicious that the typical mint jelly eaten with the more gamey-flavored cuts of lamb would be an insult to its delicate flavor. It is also naturally grass-fed. There’s plenty of room for sheep to freely roam and graze in Iceland.

We know lamb can be a bit pricey, but my favorite cut is the more affordable shank. It is actually far less expensive than many cuts of grass-fed meat. Even if you love it more than your pocketbook does, the short season for this lamb means you can only have it a few times  per year! It’s worth the splurge. Once you try Icelandic Lamb in our Melt-In-Your-Mouth Lamb Shank recipe, you’ll agree that it’s worth the expense. We also love to eat foods that are in season.

See ALWAYS HUNGRY? Book page 233 for Melt-In-Your-Mouth Lamb Shanks.
See ALWAYS DELICIOUS page 166 for Mustard Peppercorn Roasted Rack of Lamb.
See ALWAYS DELICIOUS page 161 for Slow Cooker Moroccan Lamb Stew.
These recipes also work with pork tenderloin, pork roast, or beef roast.

Icelandic Lamb Meal Preparation

Although lamb shanks take a while to cook, the prep time is only 5 minutes. It can even be done in a slow cooker. Just add water, red wine, lamb, salt, peppercorns, and bay leaf, and then cook all day to have ready when you get home. An easy, in-season meal that your whole family will savor. For a perfect meal, serve it with puréed sweet potatoes or squash, steamed veggies, and, for dessert, a bit of fresh or cooked fruit.

  • Suzi Koster

    Yummy, I am going to try this! I also love the choice of your veggies to pair! Thank you, Chef…