The name Denver Leg is used to describe the collection of the four leg primals - the Rump, Topside, Silverside and Knuckle, when they have had all fat and silverskin removed.
They can be cooked whole, or if sliced thinly like the fillet they are best cooked to medium rare. Alternatively, they can be used like steak cuts, pan fried or barbecued for 1 minute each side per cm thickness at high heat.
Denver Leg Recipes
Serving French Rack will always be sure to impress. Not only is it a great looking cut, it is so tender and loaded with flavour.
Trim any fat from the rack and carefully remove the silverskin with a sharp knife. Sear in a hot pan until browned all over then roast in a preheated oven for 10 minutes per 500g at 180°C.
French Rack Recipes
Sliced from the hind shank, Osso Bucco needs long, slow cooking to bring out the best of this succulent cut.
Season, then sear in a hot pan until it's brown all over. Transfer to an oven dish and roast in a preheated oven for approximately 1 hour at 100°C.
Osso Bucco Recipes
From the underside of the animal, the tenderloin is beautifully tender, quick and easy to prepare.
Simply sear for 4-5 minutes on each side in a hot pan, then cover and rest well in a warm spot until rare/medium rare.
The Loin or Backstrap, cook as a single piece, sear for 4-5 minutes each side then finish in a warm oven for a further 6-10 minutes until rare/medium rare.
Rest for 10 minutes then slice into medallions to serve.
Rolled Shoulder Recipe
Spare ribs are delicious when marinaded, slow cooked and barbecued.
Simply marinade them over night, then long slow cooking before finishing them on the barbecue for 3-4 minutes on each side.
Spare Rib Recipe
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