Icelandic · Iceland

Icelandic Sheep's Head Stew

Name: Icelandic Sheep's Head Stew
Total time: 180 min
Yield: 4 servings
Cuisine: Icelandic
Ingredients: 1 sheep's head; 2 carrots, sliced; 2 celery stalks, chopped; 1 onion, diced; 2 cloves garlic, minced; 1 liter water; Salt and pepper to taste; Bay leaf

A traditional Icelandic dish made from the head of a sheep, slow-cooked to tenderize the meat and create a rich, savory broth.

180 minutes4 servings

Method

Rinse the sheep's head and remove any excess hair.
Place the head in a large pot with water, carrots, celery, onion, garlic, bay leaf, and season with salt and pepper.
Bring to a boil, then reduce heat and simmer for 2-3 hours until the meat is tender.
Remove the head and let it cool slightly, then separate the meat from the bones.
Strain the broth and return the meat to the pot to reheat.

Icelandic Cuisine Sheep'S Head Stew Traditional Iceland recipes

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