Meat
Icelandic
B tier
Icelandic sheep are a pure northern European short-tailed breed isolated in Iceland for centuries, kept for milk, dual-coated wool, and meat that defines the national diet. Both horned and polled animals occur; colours range widely across white, spotted, and moorit types. Icelandic lamb is internationally renowned: free-range summer grazing on mountain herbs produces tender, finely flavoured meat with a clean Nordic character. Autumn slaughter after open-range fattening yields the classic product; skyr-region dairying also uses the breed’s milk. Export chilled lamb showcases light game notes without heaviness.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Norse settlers brought short-tailed sheep that remained genetically isolated in Iceland.
National breeding and health controls protected the pure Icelandic population.
Organised export of chilled lamb built an international gourmet reputation.
Imports established North American Icelandic flocks for fibre and specialty meat.