kjöt

Kjöt is the Icelandic term for meat, referring to the flesh of animals consumed as food. It encompasses a range of sources, including beef, pork, lamb, poultry, and game, and is used in everyday language, cooking, nutrition, and gastronomy.

Etymology and usage: The word kjöt comes from Old Norse kjöt and is related to other Nordic words for meat, such as Danish kød and Swedish kött. In Icelandic, kjöt is a mass noun that names meat in general and is often used in compound words and phrases describing dishes, cuts, or preparations.

Culinary traditions: In Iceland, lamb is particularly prominent, reflecting the country’s sheep farming. Common meat dishes include hangikjöt (smoked lamb) and kjötsúpa, a hearty meat soup. Meat is also prepared as roasts, stews, and meatballs, and is frequently paired with local vegetables and dairy products.

Nutrition and safety: Meat is a major source of high-quality protein, iron, and B vitamins. Fat content varies by cut and animal. Safe handling includes refrigerating perishable meat, cooking to appropriate temperatures for the type, avoiding cross-contamination, and thawing frozen meat in the refrigerator.

Cultural context: Meat production and consumption in Iceland have historical ties to farming and seasonal practices, with traditional methods of preservation and preparation shaping regional dishes.