Our next and final stop on the tour was a brewpub and restaurant.
Their signature beer is called the Flying Kock, which is really hard to order and keep a straight face, which seems to be the point.
Yes, the entendres were far more than doubled.
So along with the beer, came some smoked lamb on toasted Icelandic bread to the table to try as our next dish.
This is traditional smoked lamb, smoked in the traditional fashion. Traditional means smoked over lamb dung.
Yes, dung. Iceland didn't have a lot of good smoking woods available, especially after they heavily deforested the island during settlement. So dung had to do, and it did.
Upside, I can report it had no dung in the flavor, just lamb, but it did have a very, very, heavy and strong smoke flavor to it. Can't say as I'd recommend switching to dung as a smoking medium. I'll stick to wood, thank you very much. Most ppople on the tour who tried it stated it was not a hit.
That certainly was an experience, the beer was quite tasty though.
That was the end of the food tour, and it was fun, interesting, and educational and I'd highly recommend doing it if you ever visit Iceland.
We then walked back to our hotel to get ready for our next adventure the following day - The day I got to cross off an item on my bucket list.
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