Taste and pastures. Progress report




Rósa Jónsdóttir, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, Guðjón Þorkelsson

Supported by:

Agricultural Productivity Fund, Agricultural University of Iceland


Rósa Jónsdóttir

Research Group Leader

Taste and pastures. Progress report

The project is about researching and investigating whether there are differences in the characteristics and tastes of lamb meat according to grazing habits and the origin of lambs in them. The purpose is to further strengthen the basis for the processing and sale of lamb directly from the farm based on the specificities of each area. The project is carried out in collaboration with Austurlambur, Búnaðarsamband Austurlands, the towns of Hákonarstaðir and StóraBreiðuvík, Gunnarsstaðir, Matís and the Association of Chefs. It is divided into preparation by farmers, slaughter and sampling, measurements of flavors and aromas, assessment of culinary properties, settlement and presentation at the Agricultural Research Council and preparation of promotional material for the farm / area in question for use in marketing and finally writing a scientific article on the research. The project hopes to be able to describe in detail the taste and characteristics of lamb meat of different grazing types to use when the meat is sold in the local lamb market in online stores, tourism, restaurants and other gourmet markets so that higher prices can be obtained. the meat and higher profitability directly on the farm. The farm in question and Austurlamb will utilize the results in promotions and marketing work, as well as the project being useful to other producers and processors of lamb meat. All preparation, slaughter, sampling and measurements have been completed and the results are being processed. A final report and publication of the results is expected in February at the Agricultural Research Council. At the end of January, a half-day seminar on the effects of grazing on the taste of lamb is planned, held at Matvælaskólinn in Kópavogur with the participation of Matís, Matvælaskólinn, sheep farmers and chefs.

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