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!

[Leaseman]

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

Have enjoyed a few roasts cut this way! Best flavor!!8)

[jdmck]

I.m thinking it was the most tender piece of wild game I have eaten thnx for all the advice

[lovemywinchester]

The wind hasn't stopped howling for what seems like weeks at my place so the bbq is not getting used, so I have been using my cast iron pan a lot lately for my deer and moose. Very simple and it turns out fantastic every time. I'm sure the sheep would turn out fantastic as well.

I chop an onion and fry in olive oil for a while then add a tablespoon of brown sugar and cook a bit more. Add salt, pepper, a little rosemary and whatever else you want while they cook.

Add a bit more oil and press two cloves of garlic in there and cook for a short time. Chop and parboil potatoes while cooking the onions. Turn up the heat up and clear the onions to the sides of the pan and add a bit more oil and sear your roast or steak quickly.

Remove the pan from the heat and after draining the potatoes give them a quick shake in the pot to get all the edges roughed up. These will crisp up while baking. Add them to the pan around the meat. I baste with the onions and liquid in the pan. I will put a few strips of bacon over the meat. Pile the onions on top and add veg of choice.

I put in the oven pre heated to 350 and cook from 25 min for smaller cuts to an hour for a bigger roast. I pull it out when the temp is around 130 and let sit. You can baste the potatoes with what fat is in there and they will crisp up. Make a little gravy or just eat as is. Super simple and is soooooo good. I did some mulie back straps like this last night and they were very good.

https://i.imgur.com/BMsXF9Yl.jpg

[porthunter]

Take 3 cups of water and put in a pot, add salt/pepper as desired.

Line outside of pot with rocks leaving only a space in the middle to set the roast in.

Once water is at a boil, add roast into the middle.

Leave at a boil for 45 minutes to an hour

Once meat looks cooked, remove from pot throw away and eat the rocks.. will taste better.


All jokes aside, my bighorn has been pretty hit/miss, some cuts great others not so much. I do enjoy it slow cooked in the crockpot for 10 hours with seasonings of my choice and vegetables though.

[3than]

Take 3 cups of water and put in a pot, add salt/pepper as desired.

Line outside of pot with rocks leaving only a space in the middle to set the roast in.

Once water is at a boil, add roast into the middle.

Leave at a boil for 45 minutes to an hour

Once meat looks cooked, remove from pot throw away and eat the rocks.. will taste better.


All jokes aside, my bighorn has been pretty hit/miss, some cuts great others not so much. I do enjoy it slow cooked in the crockpot for 10 hours with seasonings of my choice and vegetables though.


Haha I've heard the exact same thing about southern bighorns in BC. Though I've personally never had it i haven't heard the best things about the meat.