Back on December 8th we re-vitalized an Icelandic tradition that has been in our family for as long as I can remember. My Ama made it, then my Mom, made it and somewhere along the line I started making it. For a few years we sort of dropped the ball for one reason or another, mainly because we lost our connection to a good source of Lamb flanks. But this year, we’ve re-instituted the tradition with a little help from Thor’s Meats and Groceries in Selkirk, Manitoba, a great source for boned lamb flank. FYI, boned flank saves a ton of work. Anyway with the main ingredient secured, we began the 6-8 day process, prepping the meat as shown in the photo. They turned out fabulously and we’ve enjoyed it several time this season with friends and family. We’ve even managed to share it around the country by sending some to my sister and brother-in-law in Victoria, and cousins in Toronto. If you’re thinking of giving it a try, here is the recipe.
The making of an Icelandic Tradition