Hangikjöt

Prepare the Meat

Rinse the lamb and pat it dry with paper towels.

Rub the salt, black pepper, sugar, and minced garlic all over the lamb.

Seasoning

Place the lamb in a large, resealable plastic bag or a covered container. Refrigerate for about 1-2 weeks to cure. Turn the meat occasionally to ensure even curing.

Cooking

Preheat your oven to 300°F (150°C).

Remove the lamb from the curing bag and rinse off excess seasoning.

Place the lamb in a roasting pan and add water to the pan. If using, drizzle liquid smoke over the lamb for extra flavor.

Cover the pan with aluminum foil or a lid and roast in the oven for about 3-4 hours, or until the meat is tender and fully cooked. The internal temperature should reach about 160°F (71°C).

Cooling and Slicing

Remove the lamb from the oven and let it cool to room temperature.

Once cooled, slice the meat thinly. It is traditionally served cold or at room temperature.

Serve

Garnish with fresh herbs if desired. Serve hangikjöt with rye bread, pickled vegetables, and a side of potatoes or greens.