Hangikjöt

Method

1. Rinse the 200 g piece of smoked lamb under cold water to wash off surface salt and soot. Put it in a small deep pot and cover with cold water by about 3 cm.
2. Bring the water slowly to the barest boil over medium heat, skimming off the grey foam as it rises. Lower the heat until the surface only trembles and simmer, uncovered or partly lidded, for 50 minutes; the meat should feel yielding when pressed and pull easily from the bone. Turn off the heat and leave the lamb sitting in its hot liquid so it stays moist.
3. Meanwhile, put the 150 g of potatoes in a small pan of well-salted cold water, bring to the boil and cook 20 minutes until a knife slides through. Drain, and slip off the skins while they are still warm. Keep covered.