Cull Yaw Sunday Roast

Cull Yaw Sunday Roast (+Others!)

Cull Yaw Sunday Roast (+Others!)

I am slowly working my way through the Half a Cull Yaw I bought from Warrens Butchers. In the freezer was a Cull Yaw Leg, time for a Cull Yaw Sunday Roast!

The Meat:

The leg was on the bone so I tunnel boned it then butterflied it. If you haven’t done this before it sounds far harder than it is, have a look at Scott Rea’s videos on YouTube.

Cull Yaw Sunday Roast

The Cook:

Another Sunday Roast on the Napoleon Prestige Pro 825. My wife says it’s an outdoor oven, it’s more than that it’s a whole outdoor kitchen! Even with the amount of food in below there was still room for more as well as the gas burner for a pan and the dual sizzle zones on the right of this picture!

Anyway, Cull Yaw Leg, Parsnips, Roast Potatoes, Carrots and Broccoli. There were leeks hiding somewhere too!

Cull Yaw Sunday Roast

In the photo above the meat is near the front, I started off cooking it direct over the flames then moved it to a cooler zone near the front. After about an hour it was hitting 55c in most places so off for a rest.

Cull Yaw Sunday Roast

Time to slice, my first time cooking a big lamb joint on gas so I was a bit nervous. Massive relief when I sliced it and saw pink!

Cull Yaw Sunday Roast

Time to Eat:

The leeks turned up at the end! All plated.

Cull Yaw Sunday Roast

The Cull Yaw looked and smelt fantastic, I was really happy with my plate of food!

SUMMARY:

Loving Sunday Roasts lately and the 825 makes it easy to cook loads of veg which is good!
 
Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Napoleon Prestige Pro 825
Cook Method: Gas
Charcoal: N/A
Smoking Wood: Oak
Cook temperature: 250°C
Cook time: 50 minutes
Internal temperature: 55°C
Notes: The Roast Potatoes were a bit burnt in places, go indirect for the bulk of the cook and switch to direct near the end but keep an eye on them and flip them often to avoid burning!
 

Also cooked this week:

What else was cooking in the shack this week?

Flat Iron Steak:

Flat Iron steak from Butchery at Bowhouse:

Flat Iron Steak

Out the bag

Flat Iron Steak

Cut in two then cooked direct on the Thuros T1 steak machine

Flat Iron Steak

Flipped

Flat Iron Steak

Time to rest (they were about 52c when I took them off)

Flat Iron Steak

Sliced – nice and pink!

Flat Iron Steak

Served with chips and peas

Cull Yaw Sunday Roast

What a great steak that was, super tasty and great value.

Venison Lasagne:

I am still working through the half a venison I got from Butchery at Bowhouse for £45. Next up was Venison Lasagne.

I made the sauces then layered everything up and put it into the Napoleon Prestige Pro 825.

Venison Lasagne

Nice!

Venison Lasagne

Touch of Oak Smoke

Venison Lasagne

Glorious!

Venison Lasagne

This was a fantastic dish, super tasty and the kids loved it too.

This recipe is from the book Venison:
 

Roasted Aubergine and Carrot Couscous with preserved lemon:

Another recipe from Simply and this was a quick, healthy cook for lunch.

Aubergine and Carrot into the Napoleon Prestige Pro 825.

aubergine and carrot

All served up

aubergine and carrot

I really enjoyed this, quick and easy to prepare and cook but a healthy lunch.

This recipe is from Simply:
 

Smoked Mozzarella, baked potato and pig’s cheek:

I am working my way through the Franco Manca book. With guanciale in the freezer I had to make this one!

One of my favourite photos, I have to take this every time I fire up the Ooni Pro! Ash staves from Smokey Oak Barbecues.

Pig Cheek Pizza

The finished pizza.

Pig Cheek Pizza

Going to be honest, this sounded better than it tasted. We weren’t too keen on it! 

This recipe is from the Franco Manca book:
 

Tepsi Kebap:

When I saw this recipe in Simply I knew I had to make it! 

Lamb mince mixture into a Petromax pan:

tepsi kebab

Cooked direct on the Napoleon Pro 22

tepsi kebab

Not the best photo as I messed the light up but it did look great!

tepsi kebab

This was awesome, if you ever crave a kebab but need an easy cook do this one!

This recipe is from Simply:
 
That’s it for this blog post, some great cooks and a good week of eating! Until next time.

The books used in these cooks and equipment I recommend can be seen in my Amazon Store:

amazon store

 

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