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Hangikjot – Smoked Lamb Recipe

Hangikjot – Smoked Lamb Recipe

5 from 1 vote
The Hangikjot – Smoked Lamb Recipe is a traditional Icelandic dish. It is a smoked lamb preparation that has been a part of Icelandic culinary heritage for centuries.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 8 People
Course: Main Course
Cuisine: Icelandic
Calories: 879
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 3 lbs lamb (about 3/4 lb more if bone-in)
  • tsp coarse salt sea or kosher , to taste
  • tsp black pepper ground , to taste
  • tsp dried oregano to taste
  • your choice of smoking wood chunks or chips (apple, cherry, maple, hickory and oak will work well)

Equipment

  • Oven or Smoker
  • Meat thermometer
  • Aluminum foil for tenting
  • Sharp carving knife
  • Cutting board
  • Serving platter

Method
 

Prepare the lamb:
  1. a. If using a bone-in leg of lamb, ensure it's clean and trimmed.
  2. b. Season the lamb generously with coarse salt, black pepper, and dried oregano. The amount of seasoning can vary based on personal preference.
  3. c. Let the seasoned lamb sit at room temperature for about 30 minutes to allow the flavors to penetrate.
Set up the smoker:
  1. a. Choose your smoking wood chunks or chips (apple, cherry, maple, hickory, or oak).
  2. b. Follow the manufacturer's instructions for your smoker to get it ready. Preheat it to a temperature of 225-250°F (107-121°C).
Smoking the lamb:
  1. a. Place the seasoned lamb on the smoker grate, ensuring it's not too close to the heat source.
  2. b. Insert a meat thermometer into the thickest part of the lamb without touching the bone.
  3. c. Smoke the lamb at the preheated temperature until it reaches an internal temperature of 160-165°F (71-74°C). This typically takes about 4-5 hours, but it can vary depending on the size of the lamb and the smoker's efficiency.
  4. d. Add wood chunks or chips to the smoker as needed to maintain a steady supply of smoke.
  5. e. Rotate the lamb occasionally for even smoking.
Rest and serve:
  1. a. Once the lamb reaches the desired temperature, carefully remove it from the smoker.
  2. b. Tent the smoked lamb with aluminum foil and let it rest for about 20-30 minutes. This allows the juices to redistribute.
  3. c. After resting, slice the Hangikjot – Smoked Lamb Recipe thinly and serve to your guests.

Notes

Monitor the smoker temperature closely to maintain a consistent smoke.
Use wood chunks or chips that complement the lamb's flavor.
Allow the lamb to rest after smoking for juicier slices.
Carve the lamb thinly for better serving portions.
Store leftovers promptly to maintain freshness.
Adjust seasoning to suit your taste preferences.
Experiment with different wood types for unique flavors.