Icelanders grill it in the summer, enjoy meat soup in the autumn and have it on the table for holidays like Christmas and Easter. The sheep graze on mountainous pastures on lush green grass, wild herbs and fresh berries, which gives the meat a distinctive flavour. Master chef Hafliði Halldórsson, the managing director of the Icelandic Lamb cooperative, who grew up on a family farm, describes some of the Icelandic ways of using the meat in the kitchen, and shows how to make cured lamb and lamb fillet with lamb jus.

Organised by the North Ronaldsay Trust and supported by the OIC Nordic Atlantic Fund

Numbers limited to 25: booking essential. Tickets £12.