Farmer in Grænuhlíð preserves traditional lamb stomach processing in Iceland

Rósa María Tryggvadóttir is one of the few farmers still involved in processing lamb stomachs, known as “vambir.” She asserts that the taste of traditional lamb stomach is significantly different from the flavor produced from synthetic alternatives.

While at her farm in Grænuhlíð, Eyjafjarðarsveit, Rósa María demonstrates her skills, drawing from her earlier experience working in a slaughterhouse, where she also processed lamb stomachs. After traditional lamb stomachs became unavailable in stores, she decided to experiment with synthetic versions. Disappointed by the taste her sons commented on, she resumed processing lamb stomachs herself.

“This is quite labor-intensive work, but you really know what you’re getting when you prepare your food from scratch,” she shares. She notes that the sewing process is particularly time-consuming, adding with a laugh, “I’m not as quick as I used to be.”

As Rósa María continues her efforts in keeping this traditional practice alive, she highlights both the challenges and rewards associated with producing authentic food at home.