Faroe Islands and Their Sheep

The Faroe Islands, known as "Føroyar" or "Sheep Islands," derive much of their cultural identity from the hardy sheep that inhabit the rugged terrain. First settled by Irish monks in the 6th Century and later by Vikings in the 9th Century, the islands are now an autonomous territory of Denmark. The Vikings named the islands after the short-tailed sheep they encountered, highlighting the animal's significance in the region's history and survival. For over a millennium, sheep farming has been integral to the Faroese way of life, alongside fishing and hunting. Today, nearly every family in the Faroe Islands keeps fermented lamb, known as skerpikjøt, in their larders. This traditional dish is influenced by the islands' unique climate, which fosters the rapid growth of bacteria that gives the meat its distinctive flavor and appearance. Local microbiologist Jógvan Páll Fjallsbak emphasizes the cultural importance of sheep, noting their role in the national identity. Visitors to the islands can experience the culinary heritage firsthand at restaurants in Tórshavn, particularly at Ræst, where dishes featuring fermented lamb are served. The resilience of these sheep, which thrive on a diet of grass and endure harsh weather conditions, is admired by locals like ur Dímun, who reflects on their adaptability and strength. To learn more about the evolution of these sheep, tourists can visit the Tórshavn National Museum, which showcases taxidermied specimens from the late 19th Century, illustrating the changes in the breed over time.