Cooking Cull Yaw by Chef Brad Carter
by Brad Carter
Chef/Owner of Michelin Starred @cartersofmoseley
Pre-heat your oven to 220ºC & season the Cull Yaw leg liberally with salt. Add the leg to a roasting tray & place in the hot oven for 10 minutes, then remove. You could also use a cook’s blowtorch to seal the leg all over instead. Turn down the oven to 90ºC. Once the oven is set, return the leg & cook for 4 hours or until it reaches 58ºC-60ºC on a temperature probe. This will give you the perfect pink - if you like it more cooked, roast at 120ºC for the same amount of time. Another option is to reverse sear the leg. To use this method, set the oven to 90ºC & put the leg in raw & cook for 4 hours. Once it reaches 58ºC on the temperature probe sear the outside of the leg over coals on a hot BBQ. Cover the meat loosely with foil & rest for 30 minutes before carving.
Season the Cull Yaw rack liberally with salt 2 hours before cooking and leave at room temperature. Heat a pan to a medium heat & add the rack in dry, without any oil. Leave it on the fat for some time until it that renders into the pan a little. Caramelise slowly on all sides & cook until the eye of the meat reaches 56ºC on a temperature probe for the perfect pink. Alternatively, rather than cooking all the way in the pan, after searing iyou could transfer to an oven at 180ºC for 15-18 minutes or until it reaches 56ºC on the probe. Cover the meat loosely with foil & rest before carving into chops.
This is a celebration of the fat - it’s there to be eaten as much as the meat!
Pre-heat your oven to 220ºC & season the Cull Yaw shoulder liberally with salt. Add the shoulder to a roasting tray & place in the hot oven for 10 minutes. You could also use a cook’s blowtorch to seal the shoulder all over instead. Turn down the oven to 140ºC & cook for around 2.5 hours or until it reaches 78ºC-82ºC on a temperature probe. The meat should pull away from the bone easily. Cover the meat loosely with foil & rest for around 30 minutes before carving with a spoon!