kjötréttir

Kjötréttir is the Icelandic word for meat dishes. It encompasses a wide variety of culinary preparations featuring meat as the primary ingredient, reflecting Iceland's historical and cultural relationship with livestock and fishing. Traditionally, lamb has been a staple in Icelandic cuisine due to the abundance of sheep farming in the country. This has led to numerous traditional kjötréttir centered around lamb, such as kjötsúpa (lamb soup) and hangikjöt (smoked lamb).

Beyond lamb, other meats also feature in Icelandic kjötréttir. Beef and pork are commonly used, particularly in more modern interpretations and home cooking. Fish, while not technically "meat" in the sense of red meat or poultry, often shares the stage in Icelandic cuisine and some preparations might be considered akin to meat dishes in their heartiness or preparation style, though strictly speaking kjötréttir refers to non-fish meat. Game meats, like reindeer, are also occasionally found in certain regions or during special occasions.

The preparation methods for kjötréttir vary widely, from simple roasting and boiling to more complex stews and cured preparations. Many traditional dishes are designed to be hearty and warming, suitable for the colder Icelandic climate. As Iceland's culinary landscape has evolved, so too have kjötréttir, with chefs and home cooks incorporating international influences and modern techniques while still honoring the rich heritage of Icelandic meat consumption.