sheep roast

[jdmck]

was fortunate to be gifted a sheep roast from this tears friends hunt never cooked sheep before any tips on how to prpare this it is a triangular roast 2-3 in thick

[264mag]

Whatever you do don’t cut the fat off it. We harvested a stone sheep this fall and it’s best cooked slow and no more than medium rare to medium. I am going to do a roast in my traeger soon.

Amazing flavour. Enjoy.

[Ubertuber]

As long as you don't over cook it, it should be good.

[Stone Sheep Steve]

Whatever you do don’t cut the fat off it. We harvested a stone sheep this fall and it’s best cooked slow and no more than medium rare to medium. I am going to do a roast in my traeger soon.

Amazing flavour. Enjoy.

Gotta love sheep fat!!

[tigrr]

Don't over cook it. 150 to 155 internal temp and let it rest for a bit, then enjoy. Covered in montreal steak spice and garlic powder. Slow roast at 300 degrees.

[Stone Sheep Steve]

Don't over cook it. 150 to 155 internal temp and let it rest for a bit, then enjoy. Covered in montreal steak spice and garlic powder. Slow roast at 300 degrees.

I pull all my ungulate roasts out when internal temp reaches 133-135....remove from heat and cover with foil for 10 mins. During the ten mins internal temps rise to 140 ish depending on the size of the roast.

Don’t over cook it is right but at those temps you will end up with a medium cooked roast....if that’s what you like.

SSS

[DMD]

I have had some great sheep roasts from a ram we got this year. Salt the day before cooking, leave uncovered on rack in fridge overnight. Prior to cooking take out and let come to room temp, season with freshly ground pepper. Get the lump charcoal going in the kamado in an indirect cooking setup at 250degF. Add in a small chunk of smoke wood, oak has worked well. Place roast on grill and occasionally baste with melted butter with diced shallots and garlic. Once roast hits an internal temp of around 118degF take it off to rest. Reconfigure grill to direct and get the temp cranked to 700+. Give the roast a quick sear on all sides to get a decent crust. Remove and let rest 15min or so. Serve with a drizzle of parsley/cilantro chimicurri. Can't be beat if you ask me. Best meat on the mountain.

[hawk-i]

Don't over cook it. 150 to 155 internal temp and let it rest for a bit, then enjoy. Covered in montreal steak spice and garlic powder. Slow roast at 300 degrees.

that sounds like over cooked to me...

[2chodi]

Cut it into small steaks and fry in a hot pan and oil with your favourite seasoning. As already said, don't over cook.

[Tuffcity]

Good dry rub and then into the smoker for a light smoke. Remove at rare to med-rare (at the most!) Let rest for about 10 min. Best meat ever!