Though famous throughout the world for wool production, the Icelandic breed is predominately grown for meat in Iceland.  Market lambs will start to reach their ideal slaughter weights of 70-100 pounds at four to five months. The Icelandic breed is considered a mountain breed, and historically mountain breeds have been milder in flavor, and leaner than the lowland breeds.  The meat is indeed very tender with a mild flavor, and is generally described as gourmet meat.