Ræst lamb is a traditional dish from the Faroe Islands, known for its unique preparation method. The lamb is buried in the ground and allowed to ferment for several months, which gives it a distinct flavor. This ancient technique is a way to preserve meat in a harsh climate where refrigeration was not available. The fermentation process involves wrapping the lamb in a special type of grass and placing it in a pit. The natural bacteria and enzymes break down the meat, resulting in a tender and flavorful product. Ræst lamb is often served with potatoes and is a cherished part of Faroese culinary heritage.