Svøraalatið

Method

Place the diced lamb in a large, heavy-bottomed pot and cover with cold water, then bring to a boil and skim away any foam that rises to the surface. Add the sea salt and whole peppercorns, then reduce the heat and simmer gently for approximately one hour until the lamb is tender. Add the cubed potatoes and quartered onions to the pot, and continue simmering for a further 20-30 minutes until the vegetables are completely cooked through and the potatoes begin to break down slightly, thickening the broth naturally. Season to taste with additional salt and freshly ground black pepper, then serve in deep bowls garnished with fresh chopped parsley. This simple one-pot dish is traditionally served with rye bread or flatbread on the side.