This is the recipe Raymond Smith used - which may be of interest. 'Reestit mutton' is a special way of salting and smoking mutton, traditionally to last the winter through in Shetland. The unique flavour comes from soaking the meat in a salt pickle and then hanging it up to cure in the rafters above a peat fire.
INGREDIENTS
SERVES 8 PORTIONS
GRAMS
SHOULDER OF NATIVE LAMB
2.5KG
REESTIT MUTTON
400G
PEARL BARLEY
50G
ONION
100G
CARROT
400G
NEEPS (TURNIP)
400G
PARSLEY SMALL BUNCH CHOPPED
THYME SMALL BUNCH
FRESH GROUND BLACK PEPPER
NEW POTATOES
2KG
METHOD
1.SOAK REESTIT MUTTON FOR 1 DAY IN COLD WATER
2. WASH OFF WATER REPEAT 1. THEN BRING TO BOIL & SIMMER FOR 4 HOURS
3. COOL REESTIT MUTTON IN STOCK
4. SHRED THE REESTIT MUTTON
5. ASK BUTCHER TO BONE & ROLL LAMB SHOULDER & PLACE IN NETTING.
6. REMOVE THE NETTING CAREFULLY & OPEN UP SHOULDER (UNROLL)
7. SPREAD THE SHREDDED COOKED REESTIT MUTTON EVENLY OVER THE SHOULDER
8. ROLL THE SHOULDER TO ORIGINAL SHAPE & CAREFULLY PLACE THE NETTING OVER THE LAMB TO HOLD ITS SHAPE
9.PEEL VEGETABLES & CUT INTO EDIBLE CHUNKS. KEEP TRIMMINGS & PLACE ON A ROASTING TRIVET
10. PLACE ROLLED SHOULDER ON TOP OF VEG TRIMMINGS & PLACE IN OVEN FOR 30 MINS TO COLOUR AT 200 C.
11. REMOVE FROM OVEN, POUR IN 500ML OF WATER. COVER THE TRIVET WITH CLINGFILM & TIN-FOIL OR A NEAT FITTING LID
12. COOK IN OVEN AT 180 C. FOR 3 HOURS. REMOVE & REST FOR 1/2 HOUR
13 THE JUICE FROM TRIVET PLACE IN A PAN WITH THE REESTIT MUTTON STOCK
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