{"id":160510,"date":"2025-03-27T22:22:15","date_gmt":"2025-03-27T22:22:15","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/cull-yaw-sunday-roast-others\/"},"modified":"2025-03-27T22:22:15","modified_gmt":"2025-03-27T22:22:15","slug":"cull-yaw-sunday-roast-others","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=160510","title":{"rendered":"Cull Yaw Sunday Roast (+Others!)"},"content":{"rendered":"


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Cull Yaw Sunday Roast (+Others!)<\/span><\/h2>\n

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!<\/span><\/p>\n

The Meat:<\/span><\/h3>\n

The leg was on the bone so I tunnel boned it then butterflied it. If you haven\u2019t done this before it sounds far harder than it is, have a look at Scott Rea\u2019s videos on YouTube.<\/span><\/p>\n

\"Cull<\/span><\/p>\n

The Cook:<\/span><\/h3>\n

Another Sunday Roast on the Napoleon Prestige Pro 825. My wife says it\u2019s an outdoor oven, it\u2019s more than that it\u2019s 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!<\/span><\/p>\n

Anyway, Cull Yaw Leg, Parsnips, Roast Potatoes, Carrots and Broccoli. There were leeks hiding somewhere too!<\/span><\/p>\n

\"Cull<\/span><\/p>\n

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.<\/span><\/p>\n

\"Cull<\/span><\/p>\n

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!<\/span><\/p>\n

\"Cull<\/span><\/p>\n

Time to Eat:<\/span><\/h3>\n

The leeks turned up at the end! All plated.<\/span><\/p>\n

\"Cull<\/span><\/p>\n

The Cull Yaw looked and smelt fantastic, I was really happy with my plate of food!<\/span><\/p>\n

SUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
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Loving Sunday Roasts lately and the 825 makes it easy to cook loads of veg which is good!<\/span><\/p>\n

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\n\n\n\n\n\n\n\n\n\n\n\n\n
Cook Difficulty:<\/strong><\/span><\/td>\n2\/5\u00a0<\/span><\/td>\n<\/tr>\n
Cook Duration:<\/strong><\/span><\/td>\nShort: 2\/5<\/span><\/td>\n<\/tr>\n
Cook Equipment:<\/strong><\/span><\/td>\nNapoleon Prestige Pro 825<\/span><\/td>\n<\/tr>\n
Cook Method:<\/strong><\/span><\/td>\nGas<\/span><\/td>\n<\/tr>\n
Charcoal:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n
Smoking Wood:<\/strong><\/span><\/td>\nOak<\/span><\/td>\n<\/tr>\n
Cook temperature:<\/strong><\/span><\/td>\n250\u00b0C<\/span><\/td>\n<\/tr>\n
Cook time:<\/strong><\/span><\/td>\n50 minutes<\/span><\/td>\n<\/tr>\n
Internal temperature:<\/strong><\/span><\/td>\n55\u00b0C<\/span><\/td>\n<\/tr>\n
Notes:<\/strong><\/span><\/td>\nThe 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!<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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What else was cooking in the shack this week?<\/span><\/p>\n<\/div>\n

Flat Iron Steak:<\/strong><\/span><\/p>\n

Flat Iron steak from Butchery at Bowhouse:<\/span><\/p>\n

\"Flat<\/span><\/p>\n

Out the bag<\/span><\/p>\n

\"Flat<\/span><\/p>\n

Cut in two then cooked direct on the Thuros T1 steak machine<\/span><\/p>\n

\"Flat<\/span><\/p>\n

Flipped<\/span><\/p>\n

\"Flat<\/span><\/p>\n

Time to rest (they were about 52c when I took them off)<\/span><\/p>\n

\"Flat<\/span><\/p>\n

Sliced \u2013 nice and pink!<\/span><\/p>\n

\"Flat<\/span><\/p>\n

Served with chips and peas<\/span><\/p>\n

\"Cull<\/span><\/p>\n

What a great steak that was, super tasty and great value.<\/span><\/p>\n

Venison Lasagne:<\/strong><\/span><\/p>\n

I am still working through the half a venison I got from Butchery at Bowhouse for \u00a345. Next up was Venison Lasagne.<\/span><\/p>\n

I made the sauces then layered everything up and put it into the Napoleon Prestige Pro 825.<\/span><\/p>\n

\"Venison<\/span><\/p>\n

Nice!<\/span><\/p>\n

\"Venison<\/span><\/p>\n

Touch of Oak Smoke<\/span><\/p>\n

\"Venison<\/span><\/p>\n

Glorious!<\/span><\/p>\n

\"Venison<\/span><\/p>\n

This was a fantastic dish, super tasty and the kids loved it too.<\/span><\/p>\n

This recipe is from the book Venison:<\/span><\/p>\n

Roasted Aubergine and Carrot Couscous with preserved lemon:<\/strong><\/span><\/p>\n

Another recipe from Simply and this was a quick, healthy cook for lunch.<\/span><\/p>\n

Aubergine and Carrot into the Napoleon Prestige Pro 825.<\/span><\/p>\n

\"aubergine<\/span><\/p>\n

All served up<\/span><\/p>\n

\"aubergine<\/span><\/p>\n

I really enjoyed this, quick and easy to prepare and cook but a healthy lunch.<\/span><\/p>\n

This recipe is from Simply:<\/span><\/p>\n

Smoked Mozzarella, baked potato and pig\u2019s cheek:<\/strong><\/span><\/p>\n

I am working my way through the Franco Manca book. With guanciale in the freezer I had to make this one!<\/span><\/p>\n

One of my favourite photos, I have to take this every time I fire up the Ooni Pro! Ash staves from Smokey Oak Barbecues.<\/span><\/p>\n

\"Pig<\/span><\/p>\n

The finished pizza.<\/span><\/p>\n

\"Pig<\/span><\/p>\n

Going to be honest, this sounded better than it tasted. We weren\u2019t too keen on it!\u00a0<\/span><\/p>\n

This recipe is from the Franco Manca book:<\/span><\/p>\n

Tepsi Kebap:<\/strong><\/span><\/p>\n

When I saw this recipe in Simply I knew I had to make it!\u00a0<\/span><\/p>\n

Lamb mince mixture into a Petromax pan:<\/span><\/p>\n

\"tepsi<\/span><\/p>\n

Cooked direct on the Napoleon Pro 22<\/span><\/p>\n

\"tepsi<\/span><\/p>\n

Not the best photo as I messed the light up but it did look great!<\/span><\/p>\n

\"tepsi<\/span><\/p>\n

This was awesome, if you ever crave a kebab but need an easy cook do this one!<\/span><\/p>\n

This recipe is from Simply:<\/span><\/p>\n

That\u2019s it for this blog post, some great cooks and a good week of eating! Until next time.<\/span><\/p>\n

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The books used in these cooks and equipment I recommend can be seen in my Amazon Store:<\/span><\/p>\n

\"amazon<\/a><\/span><\/p>\n

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