Reestit Mutton

This originated in the days before refrigeration and survives in Shetland and other islands. The meat is cut up and put into brine, the recipes for which are secret, but are approximately 80% salt to 20% sugar. The meat is left for about 10-21 days then hung up on hooks to dry. One Lerwick butcher had a notice in his window for visitors unfamiliar with the tradition: ‘Reestit Mutton, What is it? Traditionally it was salted lamb or mutton dried above a peat fire. It will keep for years if you keep it dry. Reestit mutton soup is an acquired taste that you acquire at the first taste. A small piece is enough to flavour a pot of soup which should include cabbage, carrots, neeps and tatties.’