Hangikjöt is a traditional Icelandic delicacy that is an important part of Iceland's food culture and culinary tradition. It is a festive food, served most often at Christmas as a part of the main course. It is also an important preparation on special occasions. The dish, the name of which literally translates as 'hung meat', is essentially smoked lamb, or mutton. Apparently dried sheep’s dung makes the best smoking fuel! Because the meat is brine pickled for two days and then hung and smoked in a smokehouse for two weeks this is not really a recipe to prepare at home. If you are an adventurous gourmet who happens to have a smokehouse then there are some guidelines to follow online. If not then I’m afraid that to sample this delicious lamb dish you will have to travel across the Norwegian Sea to Iceland to sample it.