Page 69 iGap travelguide 2023
P. 69
iGap Travel Guide
69
SKYR
ICELANDIC LAMB
Iceland has a long tradition of enjoying dairy products and none are more renowned than
skyr
, which is made
from cow’s milk. A unique product in itself, its various qualities mean it is regularly likened to both yoghurt
and soft cheese.
Skyr
was developed more than 1,000 years ago and still remains a huge favourite amongst
Icelanders as a snack for adults and children, offering health benefits including high levels of quality protein
and being naturally fat-free. Rich in flavour,
skyr
has a thick, creamy, and smooth texture, often eaten with fruit
or berries as an alternative to Greek yoghurt. In modern Icelandic cuisine, it is used to create ice cream and
other desserts such as cheesecake, but traditional
skyr
remains natural and unaltered. Whilst it has started to
gain popularity in other parts of the world, Iceland is still the original and best place to give it a try.
Viking settlers first brought sheep to Iceland in the
9th century and genetically nothing has changed
in that time, meaning Icelandic lamb is one of the
world’s purest breeds. Used in an array of dishes,
lamb is revered by Icelanders and is a staple of most
diets. Sheep here are bred on natural diets and so
they deliver a gourmet flavour that is often enjoyed
during celebrations and even on Christmas Day in
Iceland. The
kjötsúpa
, a traditional lamb soup, is a
mixture of braising lamb cuts and root vegetables,
where the meat and bones are used to create a
delicious stock – forming a classic comfort food.
Another popular way of enjoying this lean and
tender meat is as a roasted leg of lamb leg, often
seasoned with Iceland’s very own fragrant and
versatile herb, arctic thyme, delivering an intense
aroma and flavour.
69
SKYR
ICELANDIC LAMB
Iceland has a long tradition of enjoying dairy products and none are more renowned than
skyr
, which is made
from cow’s milk. A unique product in itself, its various qualities mean it is regularly likened to both yoghurt
and soft cheese.
Skyr
was developed more than 1,000 years ago and still remains a huge favourite amongst
Icelanders as a snack for adults and children, offering health benefits including high levels of quality protein
and being naturally fat-free. Rich in flavour,
skyr
has a thick, creamy, and smooth texture, often eaten with fruit
or berries as an alternative to Greek yoghurt. In modern Icelandic cuisine, it is used to create ice cream and
other desserts such as cheesecake, but traditional
skyr
remains natural and unaltered. Whilst it has started to
gain popularity in other parts of the world, Iceland is still the original and best place to give it a try.
Viking settlers first brought sheep to Iceland in the
9th century and genetically nothing has changed
in that time, meaning Icelandic lamb is one of the
world’s purest breeds. Used in an array of dishes,
lamb is revered by Icelanders and is a staple of most
diets. Sheep here are bred on natural diets and so
they deliver a gourmet flavour that is often enjoyed
during celebrations and even on Christmas Day in
Iceland. The
kjötsúpa
, a traditional lamb soup, is a
mixture of braising lamb cuts and root vegetables,
where the meat and bones are used to create a
delicious stock – forming a classic comfort food.
Another popular way of enjoying this lean and
tender meat is as a roasted leg of lamb leg, often
seasoned with Iceland’s very own fragrant and
versatile herb, arctic thyme, delivering an intense
aroma and flavour.
