Sheep farming in Iceland is as old as the settlement of Iceland itself. To this day farmers are rearing their sheep by a practice established by centuries of tradition, with most farms still family-owned and operated. The breed is still the same as the time of the Vikings – sturdy small animals, well adapted to environment.
Much of Iceland’s lamb production is simply based on sustainably harvesting the bounties of nature. The use of hormones is prohibited and antibiotics are strictly regulated.
The Icelandic weather, unpolluted air and abundant supply of clean mountain water make the use of pesticides and herbicides unnecessary.
The cool climate protects the land against many diseases and pests which plague agriculture in warmer latitudes. Due to Iceland’s geographical isolation and agricultural regulation, which prohibits the importing of live animals, many common animal diseases are yet unknown in Iceland.
The lambs are entirely reared outdoors. Their natural diet of sedge, willow, thrift, mass campion, and berries makes the Icelandic lamb instantly recognizable for its delicious and distinctive taste.
Icelandic lamb can be provided and shipped to any part of the world, based on the needs of the buyer. Icelandic meat producers do their utmost to meet their customers’ requirements and are willing to cater to special demands, e.g. regarding the trimming and breaking down of the lamb.
Source: Iceland Lamb Buyer’s Guide