Cull Ewe Rump (+Others!)
A shorter blog post this week as I didn’t cook as often due to an exam for work needing loads of revision in the evenings. I passed the exam so normal service should now resume! Top post this week – Cull Ewe Rump.
The Meat:
You may have seen me cook a Cull Yaw rump before?
Yaw is a term from Cornwall/Devon for Ewe and a Cull Ewe is an older female sheep sent to slaughter for a variety of reasons but usually it’s older and can’t have more lambs.
The Cull Yaw from On The Pass was unreal, totally blew me away. When I was ordering from Butchery at Bowhouse I saw they had Cull Ewe so wanted to try it. This rump cost £8.40 for 600g.
When I first looked at it I didn’t think it was going to be big enough for the 4 of us. The kids never eat adult sized portions but I planned to pack it out with loads of veg.
The Cook:
Salted then cooked fat side down over direct heat in the Napoleon Pro 22 for a few minutes.
Then flipped over for a few more minutes before flipping back to fat side down and moved to indirect heat. I went for fat side down to protect the meat from the heat and to render down the fat a bit. You can just see a whisky oak stave in the background, possibly a bit strong in smoke flavour for most people but I have loads of it to use and I love the smell!
Meanwhile the Napoleon Prestige Pro 825 was cooking the veg. Over the last few weeks I have mastered a fairly effort free method for cooking veg on a Sunday.
- I don’t peel the potatoes, just cut them up, part boil them then roast
- I don’t peel the carrots, just top and tail then into a pan with oil
- The Leeks are sliced then into a pan with butter.
- We were short on veg this week but I tend to use everything we have on a Sunday and follow the same theme for cooking it!
Look at the colour of the meat!
At 52°C I took it off and left it to rest whilst I kept an eye on the veg. Then it was time to slice………..nice and pink!
Time to Eat:
Following the serving board theme from previous weeks I served everything up. Loved the look of this!
The meat from a different angle.
Really enjoyed all the Sunday roasts lately and this was another cracker!
SUMMARY:
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Napoleon Pro 22 and Napoleon Prestige Pro 825 |
| Cook Method: | Charcoal / Gas |
| Charcoal: | Globaltic |
| Smoking Wood: | Whisky Oak |
| Cook temperature: | 275°C |
| Cook time: | 50 minutes |
| Internal temperature: | 52°C |
| Notes: | No major changes for this one |
Also cooked this week:
What else was cooking in the shack this week?
Pomegranate Molasses and Honey Glazed Meatballs:
Loving all the cooks from Simply by Sabrina Ghayour and when I saw this one in the book I had to cook it!
The beef mince was Lincoln Red from Butchery at Bowhouse. I bought the Lincoln Red box for £125 which had a vast range of cuts in, looking forward to working my way through it!
A quick dish to prepare and cook, this was the end result:
Served with the tomato and garlic rice.
I really love this book, remember when Jamie’s 30 minute meals book was popular. This is 30 minute meals but with super tasty dishes!
The meatballs were fantastic, very tasty and the rice was awesome too. Will need to make rice like this more often!
Thai Red Curry:
Green curry last week, red curry this week!
The books used in these cooks and equipment I recommend can be seen in my Amazon Store:
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