Traditional Icelandic recipe lamb soup. 2 pounds lamb on the bone, cut in big chunks; 2 teasp salt; ½ teasp pepper; 1 pound rutabagas (swedes); ½ pound potatoes; ½ pound carrots; 1 small onion. Place meat in cold water and heat slowly to a boil. Skim the broth, add salt and pepper and simmer, partly covered, for about 45 min. Cut the rutabagas, potatoes and carrots into chunks. Slice thinly the onion. Add the vegetables to the soup and simmer for 15 minutes more.