French
DeutschReestit mutton
 | |
| Type | meat product |
|---|---|
| Course | starter or main |
| Place of origin | Scotland |
| Region or state | Shetland |
| Main ingredients | |
| Ingredients generally used | |
| Variations |
|
| 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[edit]
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[edit]
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[edit]
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[edit]
Reestit mutton has a salty flavour,[7] which is also influenced by the peat smoke to which it is exposed 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[edit]
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[edit]
- ^ 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[edit]
- Armitage, Marian (2 June 2016). "The Ultimate Reestit Mutton Pie". Shetland Life. Retrieved 19 November 2019.
- Atia, Elizabeth (10 November 2014). "Reestit Mutton Soup". Shetland.org. Retrieved 19 November 2019.
- Brown, Catherine (14 November 2011). A Year In A Scots Kitchen. Neil Wilson Publishing Ltd. ISBN 9781906476847.
- Graham, John J. (2009) [1979]. "reest". Shetland ForWirds. Retrieved 21 November 2019.
- Wishart, Martin (6 February 2016). "Reestit mutton and tattie soup". HeraldScotland. Retrieved 19 November 2019.
- 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. 23 January 2018. Retrieved 19 November 2019.
