Sheep farming in Iceland is as old as the settlement of Iceland itself. To this day farmers are rearing their sheep by a method established by centuries of tradition, with most farms still family-owned and operated.
1 leg of lamb, preferably without hip bone
15 juniper berries, crushed
2-3 tbsp blueberry or
2 tsp fresh thyme leaves
1 tsp Worcestershire sauce
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp freshly ground pepper
1 tsp salt
3 tbsp gin (optional)
1 ½ dl oil
Place ingredients, except oil in a bowl and whisk. Pour the oil in a narrow stream into bowl and mix well at the same time.
Place the leg of lamb and the marinade in a plastic bag and roll leg in the marinade. Store in refrigerator for 2-48 hours.
Wipe most of the marinade off leg and keep marinade.
Grill at low temperature with the grill closed for 1-1½ hour.
Turn the meat regularly.
Brush the meat with the rest of the marinade every now and again during the last 10 minutes.
Serve the meat with grilled vegetables and potatoes.
Recipe and image courtesy of Icelandic Lamb