Lamb meat and wool have sustained us Icelanders for nearly twelve centuries. However, significant changes have taken place in Icelandic society and consumption habits. For almost twelve hundred years, lamb was by far the most consumed meat here. Four years ago, chicken claimed the top spot, and a year later, pork moved into second place, leaving lamb in third. According to statistics recently published by Bændablaðið, a local bimonthly newspaper covering agricultural matters, sheep farmers continue to face challenges. This year, 404,000 lambs were slaughtered—a decrease of 150,000 in just six years, and down by 13,000 from last year. However, the average weight per lamb has increased by a kilogram, from sixteen to just over seventeen kilograms. Currently, only eight slaughterhouses operate in Iceland, with six being much larger; the smallest of these large ones is Fjallalamb in Kópasker, while the biggest are SS in Hvolsvöllur, KS in Sauðárkrókur, KVH in Hvammstangi, and Norðlenska in Húsavík.
Iceland 11/11/2024: RX1R II, A7R IV & CW503 – 2.0/35mm Z, FE 1.2/50mm GM + Zeiss
Images & text: Páll Stefánsson
