Atlantica - 01.06.2002, Side 84

82 A T L A N T I C A
i-site LE CHÉF❍
Iceland’s 4,000 farms are mostly small and family-owned,
belonging to a proud heritage that stretches back to the begin-
ning of human settlement in Iceland. These farms, with a help-
ing hand from Mother Nature, are said to produce some of the
best lamb in the world.
Lambs born in the spring are marked with their owner’s signa-
ture and let loose into the wilderness. They spend the summer
happily grazing on the green pastures of the Highlands and
enjoying the fresh air and mountain scenery. This means that
Icelandic lamb is hormone and antibiotic free. It contains no
parasiticides, pesticides or herbicides – only mountainsides.
Though the methods for raising sheep have changed little
The Culinary Team’s
starter: Terrine of cold,
smoked salmon and cod
with langoustine,
Jerusalem artichokes
and tomato, served with
lobster sauce.
Two Shakes of a Lamb’s Tail
P
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