Free range lambs The lambs are entirely reared outdoors. Their natural diet of sedge, willow, thrift, moss campion, and berries makes the Icelandic lamb instantly recognizable for its delicious and distinctive taste. Meet our passionate farmers from around the country
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Recipe

Mutton

Carcass

Product Code : AE

Carcass dressed in such a manner that the tenderloins are removed, legs removed at next to last lumbar vertebra. Legs deboned from aitch bone. Sides of carcass flayed from rack and ribs.

Deboned leg, tunnel boned

Product Code : AEL 1.1.1

Leg without aitch bone, obtained from traditional dressing, cut around the femur bone and removed, all bones removed.

Deboned leg without top round

Product Code : AEL 1.1.2

Leg without aitch bone obtained during traditional dressing, top round removed together with overlying muscle, flap.

Trunk (carcass deboned, without legs)

Product Code : AES 1.1.1

Trunks are prepared from a bone in carcass by removal of all bones and cartilage. The entire carcass flayed, but backstrap and tenderloins are removed. Meat dressed until approximately 20% of fat is left.

Backstrap

Product Code : AEM 1.1.1

Backstrap comprises the portion covered from the 1st thoracic vertebra to the limbosacral junction.