Reestit Mutton is found of the Shetlands, being a traditional way ro preserve meat to last the winter. Originnaly the mutton would have been brined in water salted enough to float a potato, a saying that pops up in older cookery books such as Cookery for Northern Wives by Margaret B Stout. After about 3 weeks soaking, the meat would have been hung above peat fires in the home to smoke and dry. The word Reestit comes from the Scottish word reest, meaning to cure by drying or smoking, was also used to refer to the wooden framework placed accross the rafters to hand the meat above the peat fire. The process has now moved on from being done at home by families, to more commercial spaces with more up to date fascilities.
You can buy reestit mutton from Thule Venrus (https://thuleventus.co.uk/products/reestit-mutton) for delivery within the UK. The meat is very salty so make sure you soak it overnight before using.
Ingredients:
500g reestit muton, soak in water overnight (see note above)
2 large carrots, chopped in small pieces
1/2 turnip, cut into small pieces in similar size to the carrots
5 potatoes, peeled and chopped as above
2 large onions, peeled and diced small
Water
Parsley (optional)
Method
Pour out the water the meat has been soaking in and place in a large pot, covering with clean, cold water. Bring to a boil and simmer for 2 to 3 hours until the meat is tender and easy to fall apart. If the water level starts looking low, add more boiling water to keep the meat submuged. Once it is cooked, remove and set aside until cook enough to handle.
In the same water that has now become a lovely stock. Add all the veg and simer until they all cooked through. You can either blend or mash them into a smoother soup here or leave chunky.
Shred the meat into small bits, removing and discarding any bits of fat and bones. Place the meat back in the soup and add the parsley if using. Turn off the heat and serve. There is no need for salt but you can add some black pepper to taste, if you wish.
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