History of butter

In the old days, Icelandic butter was made in a plunger churn. Butter was produced using milk both from cows and from ewes. The milk was placed in a trog (a wooden tray with high sloping sides) and left to stand, after which the skimmed milk was...

Lamb fillet with orange cooked vegetables and a carrot-butter froth

600–800 g lamb fillets
1 celery root
3 carrots
2 sweet peppers
500 ml orange juice
small piece of ginger
salt and pepper
200 ml carrot juice
50 g butter
salt and pepper


Trim the lamb, season with salt and pepper and fry in butter in a frying pan. Peel and dice the vegetables and place them in a saucepan together with the orange juice and ginger. Boil for 20 minutes. Pour the carrot juice into a saucepan. Reduce by half. Cut the butter into small cubes and whisk into the juice. Season with salt and pepper.