Recipes · Icelandic · Main Courses
Hangikjöt (Icelandic Smoke-Cured Lamb)
One serving has 689 kcal and 43 g protein, and at least a fifth of a woman's daily need of cobalamin (210%), niacin (101%), zinc (93%), selenium (84%), phosphorus (76%) and riboflavin (67%). Ready in 180 minutes.
- Preparation: 60 min
- Cooking: 120 min
- Makes: 1 serving (491 g)
- Difficulty: Medium
- Diets: High protein
- Contains: dairy, gluten, meat
Ingredients
- 180 g Lamb leg, raw
- 1 g Salt
- 1 g Bay leaves
- 0.5 g Allspice
- 150 g Potatoes, raw
- 40 g Peas, green, frozen
- 10 g Butter, unsalted
- 8 g Flour, all-purpose
- 100 g Milk, whole
Method
- Rub the lamb all over with the salt and leave it in the refrigerator, covered, for at least 24 hours so it cures; this stands in for the traditional dry salt-cure that comes before smoking.
- If you have a smoker, hang and smoke the cured lamb over birch wood for a few hours for the authentic flavour; otherwise go straight to simmering, which still gives a well-seasoned, tender result.
- Rinse the lamb, put it in a pot with the bay leaf and allspice, cover with water, and simmer very gently for 2-2.5 hours until fork-tender.
- Boil the potatoes and peas separately until tender.
- For the white sauce, melt the butter in a small pan, stir in the flour, cook for 1 minute, then whisk in the milk and simmer for 3-4 minutes until smooth and thickened.
- Slice the lamb and serve with the boiled potatoes, peas and white sauce.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 689 kcal | 33% |
| Carbohydrates | 43.7 g | |
| Water | 361 mL | |
| Fiber | 5.5 g | 19% |
| Protein | 42.6 g | 89% |
| Tryptophan | 0.49 g | |
| Threonine | 1.8 g | |
| Isoleucine | 2 g | |
| Leucine | 3.2 g | |
| Lysine | 3.5 g | |
| Methionine | 1 g | |
| Cystine | 0.48 g | |
| Phenylalanine | 1.8 g | |
| Tyrosine | 1.4 g | |
| Valine | 2.3 g | |
| Histidine | 1.3 g | |
| Fat | 37.8 g | |
| Monounsaturated | 13.8 g | |
| Polyunsaturated | 2.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2 g | |
| Saturated | 18.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 154 mg | |
| Calcium | 170 mg | 17% |
| Copper | 0.47 mg | 52% |
| Iron | 5.8 mg | 32% |
| Magnesium | 102 mg | 33% |
| Manganese | 0.56 mg | 31% |
| Phosphorus | 530 mg | 76% |
| Potassium | 1,317 mg | 28% |
| Selenium | 46.3 µg | 84% |
| Sodium | 587 mg | |
| Zinc | 7.4 mg | 93% |
| Thiamin (vitamin B1) | 0.57 mg | 52% |
| Riboflavin (vitamin B2) | 0.74 mg | 67% |
| Niacin (vitamin B3) | 14.1 mg | 101% |
| Pantothenic acid (vitamin B5) | 2.3 mg | 47% |
| Pyridoxine (vitamin B6) | 0.81 mg | 62% |
| Folate (vitamin B9) | 102 µg | 25% |
| Cobalamin (vitamin B12) | 5 µg | 210% |
| Choline | 45.1 mg | 11% |
| Vitamin A | 159 µg | 23% |
| Vitamin C | 37.4 mg | 50% |
| Vitamin D (D2 + D3) | 51 IU | 9% |
| Vitamin E | 0.34 mg | 2% |
| Vitamin K | 15.2 µg | 17% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
7.8 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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