Cull Yaw Shoulder with Roast Potatoes

Recipe from Brad Carter of Carters of Moseley

• Pre-heat your oven to 220ºC and season your Cull Yaw shoulder liberally with salt.
• Add the shoulder to a roasting tray and 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 and 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 and rest for around 30 minutes before carving with a spoon!
• Blanch heritage potatoes in boiling salted water and crush once cool. Roast at 200ºC in the fat that renders out from the shoulder.
• Add fresh mint to redcurrant jelly, red wine vinegar and a spoon of miso - soften in a saucepan and serve alongside your Cull Yaw and roasties! Enjoy!