Quick Recipe Version (TL;DR)
Quick Ingredients
- Lamb: 1.6 kg boneless, cured and smoked Icelandic hangikjöt labeled as requiring cooking; 3 liters cold water, or enough to cover.
- Potatoes: 1.2 kg small waxy potatoes, peeled; 20 g unsalted butter; 1 teaspoon fine salt for the cooking water.
- Creamy sauce: 60 g unsalted butter, 50 g all-purpose flour, 750 ml whole milk, 12 g granulated sugar, and 1/4 teaspoon ground white pepper.
- Peas: 600 g frozen green peas, 15 g unsalted butter, and 60 ml water.
- Sweet red cabbage: 600 g shredded red cabbage, 150 g peeled and grated sweet apple, 15 g unsalted butter, 40 g granulated sugar, 60 ml apple cider vinegar, 120 ml water, and 1/4 teaspoon fine salt.
Do This
- 1. Cover the lamb with cold water in a large pot. Bring gently to 85–90°C (185–194°F), allowing about 15 minutes.
- 2. Poach gently for approximately 90 minutes, checking the center after 60 minutes. Cook to 70°C (158°F), or the higher temperature specified on the package.
- 3. Meanwhile, soften the cabbage and apple in 15 g butter for 5 minutes. Add the remaining cabbage ingredients, cover, and simmer for 40 minutes; uncover for 5 minutes.
- 4. Boil the potatoes in salted water for 18 minutes, or until tender. Drain, steam-dry for 2 minutes, and toss with 20 g butter.
- 5. Make the sauce: melt 60 g butter, stir in the flour for 2 minutes, gradually whisk in the milk, and simmer for 5 minutes. Stir in the sugar and white pepper; fold in the potatoes.
- 6. Cook the peas with 60 ml water for 4 minutes, drain, and toss with 15 g butter. Rest the cooked lamb for 15 minutes, slice across the grain, and serve with the creamy potatoes, peas, and cabbage.
Why You’ll Love This Recipe
- A comforting Icelandic Christmas classic: Gently cooked smoked lamb, creamy potatoes, sweet cabbage, and green peas make a beautifully balanced holiday plate.
- Gentle cooking, wonderful flavor: A quiet poach warms the cured lamb through without the harsh boiling that can make it tough.
- A proper creamy potato side: The lightly sweetened white sauce, often called uppstúfur, is simple to make with everyday ingredients.
- Easy to organize: Prepare the sides while the lamb cooks, and make the cabbage a day or two ahead if that suits your holiday plans.
Grocery List
- Meat: 1.6 kg boneless Icelandic hangikjöt, cured and smoked, labeled as requiring cooking.
- Produce: 1.2 kg small waxy potatoes, 600 g trimmed red cabbage, and 1 sweet apple yielding 150 g after peeling and coring.
- Dairy: 110 g unsalted butter and 750 ml whole milk.
- Frozen: 600 g green peas.
- Pantry: 50 g all-purpose flour, 52 g granulated sugar, 60 ml apple cider vinegar, fine salt, and ground white pepper.
Full Ingredients
For the Hangikjöt
- 1.6 kg boneless, cured and smoked Icelandic hangikjöt, labeled as requiring cooking
- 3 liters cold water, or enough to cover the meat by 2 cm
Buying note: Hangikjöt is a distinctive cured, smoked lamb product, not simply a fresh lamb roast with smoke flavoring. Some packages are ready to eat; others require cooking. This recipe is timed for the uncooked version. Follow any soaking instructions on your package before starting; soaking time is not included in the recipe timing.
For the Buttery Potatoes
- 1.2 kg small waxy potatoes, peeled; halve any larger potatoes so the pieces are approximately 4 cm across
- 2 liters cold water
- 1 teaspoon fine salt, approximately 6 g
- 20 g unsalted butter
For the Creamy White Sauce
- 60 g unsalted butter
- 50 g all-purpose flour
- 750 ml whole milk
- 12 g granulated sugar, approximately 1 tablespoon
- 1/4 teaspoon ground white pepper
Seasoning note: The sauce is intentionally lightly sweet and has no added salt. The hangikjöt supplies plenty of savory, salty flavor.
For the Green Peas
- 600 g frozen green peas
- 60 ml water
- 15 g unsalted butter
For the Sweet Red Cabbage
- 15 g unsalted butter
- 600 g red cabbage, weighed after removing the core and tough outer leaves, finely shredded
- 150 g peeled, cored sweet apple, coarsely grated
- 40 g granulated sugar
- 60 ml apple cider vinegar
- 120 ml water
- 1/4 teaspoon fine salt, approximately 1.5 g
Step-by-Step Instructions
Step 1: Prepare the ingredients and gently heat the lamb
Peel the potatoes, shred the cabbage, grate the apple, and measure the sauce ingredients before starting. Keep the peeled potatoes submerged in their measured cooking water until needed.
Remove the lamb’s packaging, leaving any cooking-safe netting in place. Put the lamb in a snug 5–6 liter pot and add 3 liters of cold water, or enough to cover it by 2 cm. Do not add salt. Heat gently over medium heat until the water reaches 85–90°C (185–194°F), allowing approximately 15 minutes. Skim away any foam that rises to the surface.
Step 2: Poach the hangikjöt slowly
Reduce the heat to maintain the water at 85–90°C (185–194°F). Partially cover the pot. The surface should tremble, with only an occasional small bubble; it should not boil vigorously.
Allow approximately 90 minutes for gentle poaching, beginning temperature checks after 60 minutes. Insert an instant-read thermometer into the thickest part of the meat. Cook until the center reaches 70°C (158°F), or a higher temperature if required by the package instructions. The thermometer and product directions take priority over the estimated time. Add hot water if necessary to keep the lamb submerged.
Step 3: Cook the sweet red cabbage
About 30 minutes into the lamb’s poaching time, melt 15 g butter in a medium saucepan over medium heat. Add the shredded cabbage and grated apple. Cook for 5 minutes, stirring frequently, until the cabbage begins to soften.
Stir in the sugar, vinegar, 120 ml water, and salt. Bring to a gentle simmer, cover, and cook over low heat for 40 minutes, stirring every 10 minutes. Uncover and cook for a further 5 minutes. The cabbage should be tender and glossy, with a little syrupy liquid rather than a watery puddle. Cover and keep warm over very low heat.
Step 4: Boil and butter the potatoes
About 50 minutes into the lamb’s poaching time, put the potatoes and their 2 liters of water over high heat. Add 1 teaspoon salt and bring to a boil, allowing approximately 10 minutes.
Reduce to a steady simmer and cook for 18 minutes, or until a small knife slips easily into the center of a potato. Drain thoroughly, return to the warm pan, and let the potatoes steam-dry off the heat for 2 minutes. Add 20 g butter and gently turn the potatoes until coated. Cover and set aside while you finish the sauce.
Step 5: Make the creamy potato sauce
While the potatoes cook, melt 60 g butter in a large saucepan over medium-low heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Keep the roux pale; it should smell gently buttery, not toasted.
Gradually whisk in the milk over 3 minutes, starting with a small splash to make a smooth paste before adding the rest. Increase the heat to medium and bring to a gentle simmer, whisking frequently. Simmer for 5 minutes, stirring along the bottom of the pan, until the sauce coats the back of a spoon.
Stir in the sugar and white pepper. Gently fold in the buttered potatoes, keeping the pieces intact. Cover and keep warm over the lowest heat, stirring carefully from time to time. Do not let the sauce boil hard.
Step 6: Warm the peas
Near the end of the lamb’s cooking time, put the frozen peas and 60 ml water in a small saucepan. Cover, bring to a simmer over medium heat, and cook for 4 minutes, stirring once.
Drain well and stir in 15 g butter. The peas should be bright green, hot throughout, and tender without becoming wrinkled. Cover to keep warm.
Step 7: Rest and slice the lamb
Once the lamb reaches its required internal temperature, lift it from the water and place it on a carving board. Loosely cover with foil and rest for 15 minutes. Keep the sides covered and warm during this time.
Remove any netting or string. Using a sharp carving knife, cut the lamb across the grain into slices approximately 5 mm thick. Thin slices make the cured meat especially pleasant to eat.
Step 8: Assemble the holiday plates
Arrange several warm lamb slices on each plate, letting them overlap slightly. Spoon the creamy potatoes alongside, with a little extra white sauce over their tops. Add a generous spoonful of buttered peas and a smaller mound of sweet red cabbage.
Keep the cabbage mostly separate from the white sauce so its beautiful purple juices do not turn the entire plate pink. Serve immediately while the potatoes are creamy and the lamb is warm.
Pro Tips
- Read the label first: Curing strength, cut size, and whether the meat is already cooked vary between producers. Use the package’s preparation instructions whenever they differ from this general method.
- Keep the water quiet: Gentle poaching helps the lamb stay succulent. A rolling boil can tighten the meat and make it harder to slice neatly.
- Use waxy potatoes: Small yellow or red potatoes hold their shape better than floury baking potatoes when folded into the sauce.
- Whisk gradually: Adding the first portion of milk slowly is the easiest way to make a lump-free white sauce.
- Skip the cooking liquid in the sauce: Hangikjöt broth can be intensely salty and smoky. Milk gives the potatoes their traditional gentle, creamy contrast.
Variations
- Ready-cooked hangikjöt: If your package is labeled fully cooked and ready to eat, do not give it the full poaching time above. Follow the manufacturer’s warming instructions instead, and begin cooking the sides first.
- Separate potatoes and sauce: For another familiar presentation, leave the buttered potatoes plain and spoon the warm white sauce over them at the table.
- Christmas-day shortcut: Replace the homemade cabbage with 600 g prepared sweet-and-sour red cabbage. Warm gently in a covered saucepan for approximately 10 minutes, stirring occasionally.
Storage & Make-Ahead
Make ahead: The sweet red cabbage can be prepared up to 3 days ahead and refrigerated in a covered container. Reheat it gently for 10–15 minutes with 30 ml water, stirring occasionally. The white sauce can be made 1 day ahead; refrigerate promptly and reheat gently, whisking in 30–60 ml additional milk if needed. Cook the potatoes fresh for the best texture.
Refrigerate: Refrigerate leftovers within 2 hours of cooking, using shallow containers so they cool quickly. Store the lamb, creamy potatoes, peas, and cabbage separately where practical, and use within 3–4 days.
Reheat: Warm sliced lamb in a covered baking dish with 30 ml water at 150°C (300°F), allowing approximately 20 minutes. Reheat all leftovers to 74°C (165°F) throughout. Warm the potatoes and sauce gently on the stovetop, stirring carefully and adding a splash of milk if needed.
Freeze: Freeze the cooked lamb and cabbage separately for up to 2 months for best quality. Thaw overnight in the refrigerator. The creamy potatoes are best enjoyed without freezing, which can make their texture grainy.
Nutrition (per serving)
Calories: 780 kcal | Carbs: 63g | Protein: 50g | Fat: 36g | Saturated Fat: 18g | Fiber: 9g | Sugar: 20g | Sodium: 1850mg | Cholesterol: 155mg
Estimated for one-eighth of the complete meal. Actual values, especially sodium and fat, vary considerably with the hangikjöt producer, curing method, and amount of exterior fat eaten.
