Jenny Jefferies

Reestit Mutton Soup

banner
Preparation info
  • Serves:

    6

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
For the Love of the Land: A cook book to celebrate British farmers and their food
For the Love of the Land

By Jenny Jefferies

Published 2020

  • About

Reestit mutton is a traditional recipe from Shetland. Mutton leg or shoulder is left in a salt pickle for about two weeks, then dried for about a month, traditionally on a pulley in the kitchen. This soup is a great winter warmer, after a morning on the croft in gale force winds and lashing rain. – Aimee Budge

Ingredients

  • 500 g reestit mutton
  • 6 tatties (potatoes)
  • 1 small turnip

Method

Boil the reestit mutton for 1 hour in a large pot, pouring off the water and adding freshly boiled water throughout the Cooking Time.

While this boils, peel and cut up the potatoes, turnip, carrots and leek. After the first hour, add all the vegetables to the pot with the mutton and boil for another hour, stirring occasionally to stop it sticking to the bottom of pot. Add extra boiled w