Why does Icelandic lamb taste sooo good!

I wrote below how much I love the taste of fresh Icelandic lamb and today I read an interesting article that I thought I would highlight an extract of  here from Reykjavik living magazine.  All spelling mistakes are mine as I have just taken a glass of some rather nice malt.

‘Much of Icelands lamb production is simply based on harvesting the bounties of nature.  The use of hormones as growth promoters is strictly prohibited and antibiotics are banned as a feed additive.  The Icelandic climate, unpolluted air and abundant supply of clean mountain water makes the use of pesticides and herbicides unnecessary.  Icelands’ climate protects the land against plant diseases, insects and other pests which plague agriculture in warmer latitudes.

Thanks to its geographical isolation and stringent agricultural regulations that control the import of live animals, many common animal diseases are unknown in Iceland.

Choice lambs born in the spring spend the summer grazing freely in the fresh air of Icelands’ highland pastures.  Icelandic lamb is reared entirely outdoors and its natural pasture diet includes sedge, willow, thrift. moss campion and berries. This unique blend makes Icelandic lamb instantly recognizable for its delicious and distinctive taste.

No Antibiotics
No Hormone Implants as growth promoters
No Parasiticides
No Pesticides
No Herbicides.

Bring on the mint sauce!!

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