Sheep meat, mutton

[waterdog]

marinade in clorox over night.

[Winman]

Are the Texas rams good eating - Dahl sheep, Corsicana, Black Hawaiian, mouflon, etc. ? If so, which is the tastiest? About the same? Any preparation tips?


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Mutton......maybe if prepared correctly,and I was starving ....rams , stinking goats,taste as bad as they smell...My opinion,I'm sure there are exceptions...I've never found them....

[jlp04c]

i've eaten both aoudad, mutton and rams.. and I have NEVER had one that smelled, nor tasted bad. Look up some Moroccan recipes such as, Lamb Tangine, and go to town. Those places cook mutton/lamb/goat all the time so there recipes know what they are doing!

[MisterB]

Shot a Mouflon once. Meat had a “pasty” liver like texture to it. Taste wasn’t bad but I doubt I will ever shoot another. Taste nothing near as good as Axis.

[Planopurist]

i've eaten both aoudad, mutton and rams.. and I have NEVER had one that smelled, nor tasted bad. Look up some Moroccan recipes such as, Lamb Tangine, and go to town. Those places cook mutton/lamb/goat all the time so there recipes know what they are doing!

I’m digging this, but I wonder if the wild sheep are much different than domestics. I like domestic lamb.


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[mjhaverkamp]

I have this old family recipe, you take an old shingle from an outhouse, then you............. well never mind.

[Briar Friar]

Mouflon is just dandy. Brining is good but not necessary. Blanching is good but not necessary. Roast quarters in big covered pan...slow and low. Montreal Chicken or Steak seasoning is awesome on Moofy. If you can...marinade in whatever seasoning or preferred liquid...overnight.... makes everything better.

Straight ground moofy ewe is good too. Season to taste when cooking.

I like to get Moofy Goofy! Good luck.

[jlp04c]

I’m digging this, but I wonder if the wild sheep are much different than domestics. I like domestic lamb.


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In central texas..wild and domesticated pretty much eat the same thing! I've done it with wild.. never tried a store bought one!

[Bisch]

They are all nasty, but I'm sure SwampRabbit will be along shortly with a different opinion!

Bisch

[Bisch]

Mouflon is just dandy. Brining is good but not necessary. Blanching is good but not necessary. Roast quarters in big covered pan...slow and low. Montreal Chicken or Steak seasoning is awesome on Moofy. If you can...marinade in whatever seasoning or preferred liquid...overnight.... makes everything better.

Straight ground moofy ewe is good too. Season till you can't taste sheep when cooking.

I like to get Moofy Goofy! Good luck.

FIFY!!!

Bisch

[Bowhuntamistad]

We love it and shoot a few per year to fill the freezer. Haven't had one yet we didn't like. We either smoke it or make it into things like guisado, abondigas, chile negro, chiles rellenos, etc.

No idea how everybody else has tried making it, but you can't really grill it or steak it....has to be slow and low for best texture and flavor.

[Planopurist]

you can't really grill it or steak it....has to be slow and low for best texture and flavor.

I’ll keep this in mind. [emoji848]



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[Smart]

FIFY!!!

Bisch

lol

[SabreKiller]

The only sheep I've ever eaten was the Dall sheep I killed in the NWT. One of the best meats I've ever had. Cooked over an open fire, you could cut the backstraps with a fork.

Now mouflon, Aoudad, black Hawaiian, or whatever you want to call them I ain't eating them. We have them running free range on our lease and they smell worse than the hogs.

[Hooverfb]

Its all about meat care. I love lamb/mutton.