Martin Wishart's Reestit Mutton and Taatie Soup 19 January 2018

Michelin-starred Martin Wishart celebrates his Shetland family heritage with his own take on this classic dish. We want to say thank you to him and to Restaurant Martin Wishart for this recipe.

Reestit Mutton is a traditional dish from Shetland. It’s prepared a leg of mutton which is first salted in brine and then hung to dry traditionally in the rafters (Reest) of the house above a peat fire. The smoke from the peat fire helps to season the meat and after being smoked. The mutton has pale creamy fat, deep red meat and possesses a salty flavour due to the curing methods. This is not an ingredient that you will find in any supermarket. You can however buy it from some of Shetland's finest butchers. You can also buy it online direct from Taste of Shetland in our online shop.

Martin says:

If one dish sums up The Shetland Islands, where my family are from, it has to be Reestit Mutton soup. I even made it for my boss, Michel Roux, when I worked at Le Gavroche.

Ingredients (Serves 8)

  • 600g of Reestit Mutton on the bone
  • 800g Peeled Shetland Black Potatoes (Taaties)
  • 4 medium sized carrots
  • 1 medium yellow turnip/swede (Neep)
  • 1 onion

Method

  1. Place the reestit mutton in large pan with sufficient water to cover. Bring to the boil and simmer for 30 minutes. Then pour off and discard the water. (This process is to used remove any excess salt from the mutton)

  2. Peel all the vegetables, and then cut them into large 4-5cm chunks. Place the vegetables and blanched mutton into a large pot and add enough cold water so it covers the vegetables by 10- 15 cm.

  3. Place the pot on the stove and bring it to the boil skim off any fat that rises to the surface.

  4. Turn down the heat so the water is gently boiling. Leave to cook for 1 ½ to 2 hours so the vegetables and mutton become tender

To Serve

Serve the vegetables with a good amount of the stock in large warm bowls. Slice the reestit mutton and serve in small pieces.

This recipe is copyright Martin Wishart.

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