This is a more advanced dish that uses some culinary know-how supported with low and slow bbq and smoke flavours. This dish can easily take 2-3 days to complete so take your time....I promise the results are worth it!
MeatCull Yaw / Mutton Shoulder with shin, this recipe is based on one 3.5kg.
Take off the shin & separate into 3-4 pieces keeping the shoulder intact.
For the marinade:1 bulb garlic, cloves crushed.
1 sprig of rosemary
2 sage leaves
2 springs of fresh Oregano or 2tbsp dried
2 bay leaves
1 bottle red wine - we used Trivento Malbec
Add all the meat into the marinade and leave refrigerated overnight or upto 24hrs.
Cooking the meatTake the meat out the marinade, reserving this for later then smoke the shoulder and bones at 110c indirect for 4 hours.
After this time has passed, you will have a nice smoke flavour on the meat.
Lay the shoulder in the marinade along with 500ml water in a roasting tray ontop of 1 white onion & 1 large carrot roughly chopped.
Wrap the roasting tray tightly in foil and braise for an additional 7.5hrs or until the meat is 98c or probe tender.
When the meat is at temperature, allow to rest before cubing into 1" chunks.
Reserve the marinade once more as this will go into our sauce.
Lamb StockWhile the shoulder is cooking, we can make the lamb stock.
Add the smoked shin bones to a pot, add 1 large carrot diced, 1 white onion diced & 2 celery stalks diced.
When theres colour on the veg, add in a tablespoon of tomato paste and stir for a few minutes.
Add 2 tablespoons flour and cook through for a couple of minutes.
Top up and cover everything in water and simmer gently for 4 hours.
Skim off any scum from the surface as you go. When the time is up, sieve and reduce the remaining liquid by half then set in fridge overnight or cool rapidly
This lamb stock is used to make the sauce later.
Final sauceSieve and reduce the lamb marinade by 50% by boiling rapidly.
Add the lamb stock you made and reduce everything by 50%
Add 2 large glasses of wine (we used Trivento Malbec).
Add 2 large glasses of port (we used a Tawny)
Reduce by 50% or until the sauce coats the back of a spoon.
Season with salt and pepper to taste then add 50g unsalted butter for a rich and glossy sauce.
To serveWarm the cull yaw through the sauce while you toast your crumpets.
Butter the crumpets and add a thin layer of French mustard before topping with the meat and pickled red onions.