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Reykjavik (Iceland)
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Main course
Meat
Food Flavour DNA
Nutritional Values
480kcal
36gProtein
—Carbs
36gFat
—Fibre
250 gServing
* Per serving · 250 g. May vary.
Roasted Icelandic Lamb
How to order / say it
Say it
Hangiálegg — [HANG-gee-ah-leg]
Order
I'd like the hangiálegg, please.
Locally
Mig langar í hangiálegg, takk.
Say locally
Tender lamb roasted with herbs and spices.
Why try it?
Hangiálegg embodies the heart of Icelandic cuisine with its simplicity and reliance on naturally reared Icelandic sheep, often grazed freely on the highlands. It reflects the community feast tradition.
How it tastes
The lamb is rich and savory with hints of herbaceous flavor, featuring tender meat that melts in the mouth due to its slow roasting, accentuated by a slightly smoky aroma.
Origin & History — first documented: 1750
Having been around since the 18th century, lamb roasting was a special event for families, especially during the autumn lamb season, a celebration after months of sheep herding on Icelandic homesteads.
Recipe
Ingredients
- 🥩 1 kg Lamb leg
- 🌿 10 g Thyme
- 🧄 15 g Garlic
- 🫒 30 ml Olive oil
- 🧂 10 g Salt
- 🧂 5 g Black pepper
Method
- 1 Marinate lamb with thyme, garlic, olive oil, salt, and pepper.
- 2 Place lamb in a roasting tray.
- 3 Roast at 160°C for 2-3 hours, basting occasionally.
- 4 Let rest before slicing and serving.
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