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Faroe Islands

Fermented Lamb

Ræst Kjøt

Semi-fermented lamb; a few weeks after the autumn slaughter, the lamb is slightly air-dried and fermented; boiled or fried before serving; softer in flavour than skerpikjøt but equally distinctive; a classic Sunday dinner across Faroese households; served with boiled potatoes.

LambCommon

Faroe Islands

Fermented Lamb Ribs

Riv

Fermented oven-roasted lamb ribs; a favourite seasonal dish; a traditional Faroese preparation; made from ræst lamb; a feature of the autumn and winter diet; a deeply savoury, umami-rich dish.

LambUncommon

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Fermented Lamb

Fermented Lamb Ribs

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favorite food.