reestit mutton
{{Use dmy dates|date=April 2022}}
{{Infobox food
|name=Reestit Mutton
|image=Reestit mutton in butcher's window, Lerwick - geograph.org.uk - 1590613.jpg
|image_size=
|image_alt=
|caption=Reestit mutton on display in a butcher's window in Lerwick
|alternate_name=
|type=Cured meat
|course= Starter or main course
|country=Scotland
|region=Shetland
|national_cuisine=
|main_ingredient={{Plainlist|
|minor_ingredient={{Plainlist|
|calories=
|calories_ref=
|similar_dish=Skerpikjøt
|cookbook=
|no_recipes=true
|no_commons=true
|variations={{plainlist|
- Soup
- Fried
- Reestit mutton pie}}}}
Reestit mutton ({{IPAc-en|ˈ|r|iː|s|t|ɪ|t|_|ˈ|m|ʌ|t|n̩}} {{respell|REES|tit|MUT|ən}}) is a type of salted mutton traditional to the Shetland Islands, Scotland. It has been termed "Shetland's national dish.”{{Sfn|Atia|2014}}{{sfn|Scottish Field|2018}}
Etymology
The name reestit mutton comes from the Scots language word reest, meaning to cure by drying or smoking.{{Sfn|Graham|2009|p=}}{{Cite web|url=https://dsl.ac.uk/entry/snd/reest_v1_n1|title=Dictionary of the Scots Language:: SND :: reest v1 n1}} A wooden framework, called a reest, was traditionally placed across the rafters of a building,{{Sfn|Graham|2009|p=}} from which the mutton would traditionally be hung to dry with the aid of smoke from a peat fire.{{Sfn|Atia|2014}}
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.{{Sfn|Atia|2014}} If prepared correctly reestit mutton can remain edible for up to four years.{{sfn|Scottish Field|2018}}
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.{{sfn|Discovering Britain & Ireland|1985|p=369}} Some recipes also call for the addition of a small amount of sugar or saltpetre to the solution.{{sfn|Brown|2011|}} The mutton is kept in the brine until the solution has reached all parts of the meat, which can take around three weeks.{{sfn|Discovering Britain & Ireland|1985|p=369}} The meat is then hung to dry in proximity to a peat fire until the meat solidifies.{{sfn|Discovering Britain & Ireland|1985|p=369}}
Flavour
Reestit mutton has a salty flavour,{{Sfn|Wishart|2016|p=}} which is also influenced by the peat smoke to which it is exposed when drying.{{Sfn|Atia|2014}} The food is considered nostalgic by Shetlanders.{{Sfn|Atia|2014|p=}}
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".{{Sfn|Atia|2014}}
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.{{Sfn|Atia|2014|p=}} 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.{{Sfn|Armitage|2016}}
References
{{Reflist}}
Sources
{{refbegin}}
- {{Cite web|url=https://www.shetland-life.co.uk/2016/06/02/the-ultimate-reestit-mutton-pie/|title=The Ultimate Reestit Mutton Pie|last=Armitage|first=Marian|date=2016-06-02|website=Shetland Life|language=en-GB|archive-url=|archive-date=|access-date=2019-11-19}}
- {{Cite web|url=https://www.shetland.org/60n/blogs/posts/reestit-mutton-soup|title=Reestit Mutton Soup|last=Atia|first=Elizabeth|date=2014-11-10|website=Shetland.org|language=en-GB|archive-url=|archive-date=|access-date=2019-11-19}}
- {{Cite book|url=https://books.google.com/books?id=CeF0AQAAQBAJ&q=reestit+mutton|title=A Year In A Scots Kitchen|last=Brown|first=Catherine|date=2011-11-14|publisher=Neil Wilson Publishing Ltd|isbn=9781906476847|language=en}}
- {{Cite web|url=https://www.shetlanddialect.org.uk/john-j-grahams-shetland-dictionary.php?word=1935|title=reest|last=Graham|first=John J.|date=2009|website=Shetland ForWirds|orig-year=1979|archive-url=|archive-date=|access-date=2019-11-21}}
- {{Cite web|url=https://www.heraldscotland.com/life_style/14258639.martin-wishart-reestit-mutton-and-tattie-soup/|title=Reestit mutton and tattie soup|last=Wishart|first=Martin|date=2016-02-06|website=HeraldScotland|language=en|archive-url=|archive-date=|access-date=2019-11-19}}
- {{Cite book|url=https://archive.org/details/discoveringbrit000nati|title=Discovering Britain & Ireland|last=National Geographic Book Service|date=1985|publisher=National Geographic Society|location=Washington, D.C.|language=English|oclc=1033641841|ref={{harvid|Discovering Britain & Ireland|1985}}}}
- {{Cite web|url=https://www.scottishfield.co.uk/uncategorised/getting-set-to-enjoy-shetlands-national-dish-reestit-mutton/|title=Getting set to enjoy Shetland's national dish - reestit mutton|date=2018-01-23|website=Scottish Field|language=en-GB|access-date=2019-11-19|ref={{harvid|Scottish Field|2018}}}}
{{refend}}
{{Scottish cuisine}}