Contact
Óli Þór Hilmarsson
Project Manager
oli.th.hilmarsson@matis.is
Óli Þór Hilmarsson at Matís and Eyþór Einarsson at Ráðgjafarmiðstöð landbúnaðarins edited. Illustrations are by Sólveiga Eva Magnúsdóttir.
The publication summarizes useful guidelines for those involved in the process of making lamb quality food. The guidelines are based, among other things, on research and knowledge from Matís, the Agricultural University of Iceland, the Agricultural Advisory Center and their predecessors, which demonstrate the importance of proper handling of slaughter animals, from gathering mountains and until finished products arrive at meat tables in shops or restaurants. Conditions and treatment before and after slaughter affect the quality and characteristics of the meat.