Though Iceland has a very harsh climate, its cuisine is diverse. The fish and the Lamb which live in an unpolluted environment represent the base of the Icelandic cuisine. Due to these ingredients, the cuisine of Iceland is considered very healthy. People consider the traditions to be very important, and therefore they consume Þorramatur very often. This is the national dish of the Icelanders. It is usually consumed in January and February. These two months formed the Nordic month of þorri in the old times. Þorramatur is prepared in many ways and contains a great variety of ingredients that range from rotten shark and dried fish to ram’s testicles and fried sheep heads.