Reestit mutton
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Type | meat product |
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Course | starter or main |
Place of origin | Scotland |
Region or state | Shetland |
Main ingredients |
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Ingredients generally used |
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Variations |
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Similar dishes | Skerpikjøt |
Reestit mutton (pronounced [ˈriːstɪt̚ ˈmʌt̚n̩], REES-tit-MUT-ən) is a type of salted mutton traditional to the Shetland Islands, Scotland. It has been termed "Shetland's national dish"[1][2]
Etymology[]
The name reestit mutton comes from the Scots language word reest, meaning to cure by drying or smoking.[3][4] A wooden framework, called a reest, was traditionally placed across the rafters of a building,[3] from which the mutton would traditionally be hung to dry with the aid of smoke from a peat fire.[1]
Origin[]
Reestit mutton was traditionally prepared as a way of preserving mutton so that it could be eaten during winter. It is related to similar Scandinavian methods of drying meat, such as skerpikjøt.[1] If prepared correctly reestit mutton can remain edible for up to four years.[2]
Preparation[]
Reestit mutton is prepared by soaking a leg or shoulder of mutton in brine. The correct ratio of coarse salt to water for the brine is achieved when a potato or egg will float in the solution.[5] Some recipes also call for the addition of a small amount of sugar or saltpetre to the solution.[6] The mutton is kept in the brine until the solution has reached all parts of the meat, which can take around three weeks.[5] The meat is then hung to dry in proximity to a peat fire until the meat solidifies.[5]
Flavour[]
Reestit mutton has a salty flavour,[7] which is also influenced by the peat smoke which it is exposed to when drying.[1] The food is considered nostalgic by Shetlanders.[1]
The first butcher to sell reestit mutton on a commercial basis in Lerwick, Shetland advertised it as having "an acquired taste that you acquire at the first taste".[1]
Dishes[]
Reestit mutton is commonly used as the basis for reestit mutton soup. The soup is made with tatties (potatoes), and is commonly served with bannocks - small savoury scone-like baked items.[1] This dish is commonly associated with the Up Helly Aa fire festival. It can also be used as the filling of a reestit mutton pie.[8]
References[]
- ^ a b c d e f g Atia 2014.
- ^ a b Scottish Field 2018.
- ^ a b Graham 2009.
- ^ "Dictionary of the Scots Language:: SND :: reest v1 n1".
- ^ a b c Discovering Britain & Ireland 1985, p. 369.
- ^ Brown 2011.
- ^ Wishart 2016.
- ^ Armitage 2016.
Sources[]
- Armitage, Marian (2016-06-02). "The Ultimate Reestit Mutton Pie". Shetland Life. Retrieved 2019-11-19.
{{cite web}}
: CS1 maint: url-status (link) - Atia, Elizabeth (2014-11-10). "Reestit Mutton Soup". Shetland.org. Retrieved 2019-11-19.
{{cite web}}
: CS1 maint: url-status (link) - Brown, Catherine (2011-11-14). A Year In A Scots Kitchen. Neil Wilson Publishing Ltd. ISBN 9781906476847.
- Graham, John J. (2009) [1979]. "reest". Shetland ForWirds. Retrieved 2019-11-21.
{{cite web}}
: CS1 maint: url-status (link) - Wishart, Martin (2016-02-06). "Reestit mutton and tattie soup". HeraldScotland. Retrieved 2019-11-19.
{{cite web}}
: CS1 maint: url-status (link) - National Geographic Book Service (1985). Discovering Britain & Ireland. Washington, D.C.: National Geographic Society. OCLC 1033641841.
- "Getting set to enjoy Shetland's national dish - reestit mutton". Scottish Field. 2018-01-23. Retrieved 2019-11-19.
- Shetland cuisine
- Dried meat
- Lamb dishes