Icelandic lamb is recognised throughout the world for its unique taste and organic purity.
Due to the natural diet enjoyed by the lambs, their meat has a recognisably unique taste.
To fully represent the best Iceland has to offer, the range of OSCAR'S FISH products features Icelandic lamb.
The advantages of Icelandic lamb:
The distinctive taste is the result of free grazing on wild pastures which are rich in aromatic and spicy grass. Icelandic lamb has a short grazing period. By the time they go to slaughter, each lamb is only 4-5 months old, which gives its meat the insuperable tenderness of milk-fed lamb.
This belongs to the Northern European short-tailed breed of sheep which is raised only in a few parts of the world.
Icelandic sheep which were bred many centuries ago and are still naturally isolated is something quite unique.
Iceland is the northernmost sheep-breeding country, lying just thirty miles away from the Arctic circle.
Its shores are washed by the Gulf Stream which delivers warm tropical waters from the Mexican Gulf northwards, and this is why the climate is not Arctic.
Most of the island consists of wild nature in its primeval state.
Due to its geographical isolation, cold climate and the import ban on live animals, many of the common animal diseases have never been introduced into Iceland.
Iceland has many endemic plants that no other sheep-breeding country possesses. The unique cold climate affects the plant diet of the lambs.
Lambs graze unrestricted in the open air. Their natural diet is sedge, thrift, willow, campion, thyme and wild berries, which makes their meat distinctive and recognisable for its unique flavour.
Selected meat processing enterprises: hammer, process and pack Icelandic lamb in accordance with moslem traditions, under the strict supervision of Association of moslems in Iceland.
Due to the short warm season, lamb is slaughtered in Iceland in one single period during the year, between August and late September. Carcasses are scraped and frozen within 24 hours after being slaughtered.
The first lamb carcasses are quick-deep frozen at -30°С to be later stored at -24°С.