Reestit mutton facts for kids
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| Type | meat product |
|---|---|
| Course | starter or main |
| Place of origin | Scotland |
| Region or state | Shetland |
| Main ingredients | |
| Ingredients generally used | |
| Variations |
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| Similar dishes | Skerpikjøt |
Reestit mutton is a special type of mutton (meat from a sheep) that is traditional to the Shetland Islands in Scotland. It is made by salting and drying the meat. Many people in Shetland think of it as their "national dish" because it is so important to their culture and history.
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What is Reestit Mutton?
Reestit mutton is a unique meat product from the Shetland Islands. It is made by preserving mutton through a process of salting and drying. This method helps the meat last a long time without needing a fridge. It has a very distinct taste that is loved by people from Shetland.
Where Does the Name Come From?
The name reestit mutton comes from an old Scots word, reest. This word means to preserve something by drying or smoking it. In the past, people would hang the mutton from a special wooden frame called a "reest". This frame was often placed high up in a building, near the roof. The meat would then dry with the help of smoke from a peat fire. This process gave the meat its unique flavour and helped it last.
Why Was It Made?
Reestit mutton was first made as a clever way to keep mutton fresh. This was especially important for eating during the long, cold winter months. Before fridges were invented, people needed ways to store food safely. This method is similar to how people in Scandinavian countries, like the Faroe Islands, dry their meat. For example, it is like a dish called skerpikjøt. If it is prepared correctly, reestit mutton can stay good to eat for up to four years!
How is Reestit Mutton Prepared?
Making reestit mutton starts with a leg or shoulder of mutton. The meat is soaked in a very salty water mixture called brine. To make sure the brine is salty enough, people have a clever trick: they put a potato or an egg into the water. If the potato or egg floats, the brine is ready! Some recipes also add a little bit of sugar or saltpetre to the mix.
The meat stays in this salty water for about three weeks. This allows the salt to get into every part of the meat. After soaking, the mutton is taken out and hung up to dry. It is usually hung near a peat fire. The smoke and heat from the fire help the meat become firm and dry.
What Does It Taste Like?
Reestit mutton has a very strong, salty taste. The peat smoke it is exposed to during drying also adds a special smoky flavour. For many people from Shetland, the taste of reestit mutton brings back happy memories. It is a taste that reminds them of home and their traditions. One butcher in Lerwick, Shetland, who was the first to sell it in shops, once said it had "an acquired taste that you acquire at the first taste." This means it's so good, you'll love it right away!
How Do People Eat It?
Reestit mutton is often used to make a delicious soup. This soup is usually made with "tatties," which is the Scots word for potatoes. It is often served with bannocks, which are small, savoury baked items, a bit like scones. This soup and bannock meal is very popular during the Up Helly Aa fire festival in Shetland. Reestit mutton can also be used as a tasty filling for a meat pie.
