Reestit Mutton is mutton from Native Shetland Sheep (Ark of Taste) salted in brine and hung to dry traditionally in the rafters, reest, of the house above a peat fire. The peaty smoke helps to season the meat and after being smoked, the meat is butchered, put into a secret brine recipe and left for 10-15 days then hung on hooks to dry. Once dry it keeps for years and needs soaking prior to cooking.
It is used as the basis for stocks, broths and soups and can also be eaten cold in a Shetland bannock. While once common in the crofting communities, Reestit Mutton is now produced solely on the Shetland Isles. Contact Uradale for further information.