Product Catalogue

Recipes

 

Smoked lamb shoulder with Béchamel Sauce, red cabbage and green peas.

 

Smoked lamb shoulder
1 smoked lamb shoulder from Seglbúðir.
Fill a pot of water with a roll of smoked lamb shoulder. (It’s perfectly fine to keep the roll in the plastic bag while the water is boiling). When the water has started to boil reduce the heat and let it cook for about 90 minutes and then turn off the stove. Move the roll from the pot and serve either hot or cold.

Mashed potatoes
500gr/1Ib 2oz potatoes

Butter

Cream

Salt

Peel the potatoes and boil them. When they’re done, put the potatoes in a mixer. Let the mixer mash the potatoes and add butter, cream and salt to suit your taste.

 

Béchamel Sauce

300ml/11 fl oz               Milk

Sugar
Salt
Nutmeg
1 buterball*

Heat the milk and nutmeg, sugar and salt to suit your taste. When it starts to boil remove the pot from the hot stove and add the butterball and stir actively. Place the pot back on the hot stove and let it boil for 3 minutes or until you can no longer taste the flour.

Butterball

Flour

3 tbsp         Butter
Melt the butter in a pot and add flour until its thick as dough.

 

 

Red Cabbage

¾ pound / 350g                              Red Cabbage (approx. half a head)

1piece                                                                                  Green apple

1                                                                                               Red onion

2 tbsp                                                                                   Virgin Olive Oil

3.5 fl oz / 100ml                             Raspberry jam

3.5 fl oz / 100ml                             Apple or red wine vinegar

2 tbsp                                                                                   Brown sugar

¼ tsp                                                                                      Cinnamon

1                                                                                               Orange

Pepper

Salt

Red cabbage is cut into thin strings, apple is pealed, the core is removed and the apple is cut into small pieces. Orang is cut to slices. Onion is cut into small pieces. The Oil is heated in a pot and the onion is cooked in it for a few minutes at a low temperature.
Then the red cabbage and apple is added to the put, stir actively and let it cook for a while. Jam, vinegar, brown sugar, cinnamon, orange, pepper and salt is then added. Cook it at a fairly low heat under a lid for 45 minutes.
Stir it every now and then, add water if needed. Taste, if you’d like, add sugar and vinegar to suit your taste.

Lamb fillet with carrot puree, baked beet root and fried scallion.

Lamb Fillet

2 Lamb fillets

Oil

Pepper

Salt

Start by cutting small cuts into the fat about ¼ of an inch apart. Deep enough to let the fat melt into the meat but do not cut into the meat itself.

Heat the oven to 180°C
Heat the pan until it’s fairly hot and put the fat side on the pan and fry it until it gets a nice golden color. Turn the fillet over and cook each of the three remaining sides for 2 minutes. Place the fillet in a baking pot and cook it in the oven for 5-7 minutes. If you have a meat thermometer, the meat is ready at 53°C. When the meat is ready, give it 5 minutes before you serve it.

 

Baked beet root

1-2 beet roots

Olive Oil

Salt

Apple Vinegar

Heat the oven to 160°C. Rub the beet root with oil and salt. Put it in the oven. Bake it for 45 minutes or until they’re nice and soft. Take the beet roots from the oven and peel them. Roll them in oil, salt and vinegar.

Carrot Puree

4/5 / 400 gr.     Carrots

Salt

Oil

Lemon Juice

 

Peel the carrots and boil them until they’re soft. Water is sifted from the carrots. Carrots are put in a mixer. Add the lemon juice and oil, mix until its reached light orange color and is free of chunks. Add salt to suit your taste.

Lamb top round with butter fried cauliflower, fried potatoes and leeks.

Lamb Top Round

1 Lamb Top Round

Oil

Salt

Pepper

Dijon mustard

Pre-heat the oven to 120°C. Fry the meat on the pan until it’s got nice brown color. Season it with salt and pepper. Place the top round in a baking pot and put it in the oven. Keep an eye on the meat thermometer and when it reaches 55°C take it out and let it rest for 5 minutes.

 

 

Butter fried cauliflower

1 head of cauliflower

100gr/ 3.5oz Butter

Salt

 

Cauliflower is cut into florets. Butter is melted on the pan until it reaches a brown color. Cauliflower is cooked on the pan at medium heat until it reaches a golden brown color.

 

 

Small Potatoes

 

300gr/ 3/5pounds                        Small Potatoes

Oil

Paprika

Mashed Garlic

Parsley

Salt

Pepper

 

Boil the potatoes. Heat the pan and fry the potatoes. Season the potatoes with paprika, mashed garlic, salt and pepper and finish with adding the parsley when you’re done frying the potatoes.

 

Smoked leg of a lamb with blueberry vinaigrette.
Cured mutton fillet with cheeses and horseradish sauce.

Smoked Mutton

The smoked mutton is a superb dish with a simple blueberry vinaigrette and fresh rucola salad.

 

Blueberry vinaigrette

60g/ 2oz                                              Fresh Blueberries

2 tbsp.                                                                                  Balsamic Vinegar

1 tbsp.                                                                                  Honey

1 dl / 3.5 fl.oz                                   Oil

1                                                                                               Shallot

Chives

 

Everything except for the spices mixed together in a blender. The shallot and chives chopped to little pieces.

 

Cured Mutton fillet.

The mutton fillet is fantastic on its own and compatible with any prosciutto. We recommend it on your cheese tray served with horseradish sauce.

 

 

Lamb shank with mashed potatoes, demi-glace and root vegetables.

 

6                                                              Lamb Shanks
3                                                              Onions
1                                                              Garlic
3                                                              Celery Sticks
6                                                              Carrots
1 can                                                     Diced Tomatoes
2 tbsp.                                                  Tomato Puree
300ml                                                  Red wine
Rosemary
Water
Salt
Pepper

Pre-heat the oven to 180°C. Heat the pan while you peel the vegetables and cut them into big pieces. Brown the shanks on the pan and put them in a deep baking pot so they get enough room. Put the vegetables, wine, tomatoes and the rosemary and season with salt and pepper. Let it cook in the oven for 90 minutes. Now remove the lid and give it 20 more minutes.

Take the shanks carefully from the pot, sift the gravy, add sauce thickener, salt and pepper to suit your taste.