Icelandic cuisine has traditionally gotten a bad rap – possibly because of the horror non-Icelanders feel when they hear about the Viking-age dishes like Hrútspungur, pickled ram's testicles, served during Thorrablot each winter.
It horrifies me, too – because as one who adores lamb in any shape or form (other than bleating), I don't like the concept of a ram's procreative equipment being tampered with. The rams probably don't care much for the process, either. Where, if a love of Hrútspungur caught on across the globe, would baby sheep come from?
Kjötsúpa, Icelandic Lamb Soup, is a splendid example of why people ought to swear off Hrútspungur for good. Small amounts of inexpensive cuts of lamb are cooked until they fall off the bone, flavoring a rich broth loaded with bright carrots, rutabagas, and potatoes. Comfort food doesn't get any better than this!
Kjötsúpa image ©2008 Kari Diehl, licensed to About.com.
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