Grjúpán () is an Icelandic dish that was eaten in earlier centuries in Iceland. It consisted of the lungs of a sheep which was smoked with added salt and water.
The word "grjúpán" has also long been used as a synonym of another kind of Icelandic mutton sausage, .
See also
List of lamb dishes List of smoked foods
References Gísladóttir, Hallgerður (1999), Íslensk matarhefð, Reykjavík