Shetland Reestit Mutton Broth

With Potatoes and Onions

Preparation info

  • Yield:


    • Difficulty


Appears in

Classic Scots Cookery

Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Reestit mutton (available from Shetland butchers) is made by salting and drying lamb. All cuts are preserved, but the leg is reserved for celebrations at Up Helly Aa in January.


  • 500 g (1 lb 2 oz) reestit mutton
  • 3


Cooking Meat

Put the mutton into a large pot and add the water, barley, peas and clove-studded onion. Bring slowly to the boil. Skim and turn down the heat and add the herbs. Season. Cook at a gentle simmer until the meat is tender. Remove the meat and clove-studded onion.

Cooking the Vegetables

Meanwhile, heat the dripping or oil in a pan