Hornréttir

Hornréttir is a traditional Icelandic dish consisting of sheep's head, boiled or steamed until tender. The head is typically split in half, with the ears and eyes intact, and sometimes the tongue is included. It is a well-known and somewhat polarizing dish, often considered a delicacy by some and less appealing to others.

The preparation of hornréttir involves cleaning the sheep's head thoroughly. It is then usually boiled in water for several hours, often with a pinch of salt, until the meat is easily separated from the bone. Some recipes suggest adding root vegetables like potatoes or rutabagas to the cooking liquid. The cooked head is then served, and the diners can carve the meat from the various parts of the head, including the cheeks, tongue, and any other edible portions.

Historically, hornréttir was a common way to utilize the entire animal, especially during times when food was scarce. It is a dish that reflects Iceland's agricultural heritage and its close relationship with sheep farming. While less common in everyday meals today, it is still prepared and enjoyed, particularly during festive occasions or as a nostalgic taste of the past. The texture and flavor are distinct, with the gelatinous parts being a characteristic element of the dish. It is often served with potatoes and perhaps a simple gravy.