Lambakæfa - Lamb Pâté In Iceland, it is economical to buy a half or even whole sheep carcass (divided into various cuts) to keep in the freezer, and sometime you just don't know what to do with all this meat! This pâté is a good way to use up those scraps that you don't know what to do with, and cuts that have begun to dry out from being in the freezer for just a little too long. Note: If you leave out the suet, use fatty meat. Some fat is necessary to hold the pâté together.