Lambs have roamed the Highlands and Mountains of Iceland ever since Vikings started settling here in the 8th Century. They brought sheep to the island out at the farthest sea. To the south of Húnaflói – Bay of Bears – far in the North is one of Iceland’s longest fjord named Hrútafjördur – Fjord of Rams. The Viking settler Ingimundur gamli – Old Ingimundur – that named the fjord had come from Norway.
“Came spring, they traveled north through the mountains and came onto a fjord where they found two rams; they named it Hrútafjörður – Fjord of Rams.” – Book of Settlement
Throughout the centuries the lives of the Icelanders have evolved around sheep. When the Vikings set foot on Iceland over 1100 years ago, their unique breed of lambs kicked and jumped into Iceland’s rich green wilderness pastures. The country’s sheep farming tradition is as old as the Icelandic nation. All sheep farms are family-owned businesses. Today’s robust breed is a direct descendant of the first sheep and genetically identical.
Icelandic sheep have evolved to become a pure, strong and robust to endure and survive the harsh weather conditions in the High North. The farmers take a personal approach to the welfare of their livestock. In May, at the start of lambing season, they prepare for the birth of a new flock. They take great care to track the lambs as they grow and develop in sheep sheds preparing for a summer in the wild. In the autumn the farmers saddle their horses, head for the Highlands and gather sheep to folds. The whole nation takes notice. Nobel laureate Halldór Laxness grasped the essence of the native’s survival through the centuries:
“I and my people live in peace and tranquility with our sheep. We are fine while the sheep is fine and we have enough of everything while the sheep has enough to everything.” – Bjartur of Summerhouses. Independent People
Pastures like nowhere else
The Icelandic nation would not have survived the harsh conditions throughout the centuries without the Icelandic sheep. The breed, the characteristic meat and the natural environment of the farms, starts and ends with Icelandic heritage. “Where sheep lives, man lives.” Laxness wrote.
Iceland is the world’s youngest landmass, surrounded by the North Atlantic on the cusp of the Arctic Circle. The ewes bring their lamb into the fertile, pristine pastures. No other breed can quite reach the same standard. From purity of breed to purity of pastures – Icelandic Lamb is the world’s purest species, reared in the world’s purest environment. Farmers’ methods and traditions are pure. Nature does the work so that when it comes to natural rearing and animal welfare, nothing compares to Icelandic lamb. producing a premium product, the consumer is ensured top quality, pure-bred Icelandic Lamb! Meat, free from pesticides, herbicides, hormones, growth-promoting antibiotics and GMOs. This It is this Icelandic purity that sets a standard that other lamb producing nations no one simply can’t compete with.
Taste unrivaled globally
The taste of Icelandic Lamb is unrivaled globally. Tender, fine-textured meat from a pure breed, flavored by the wild pastures of untainted Icelandic nature. Fortified by freedom, Icelandic lamb’s has subtle spicy flavors originating in the wild herbs and berries the lambs graze on. From red clover to Arctic thyme, sedge, willow, thrift and angelica. Together with the properties of the breed – being rich in Omega-3 and iron – Icelandic Lamb has a distinctive game-like flavor that creates a taste experience beyond compare.