SHEEP FOR MULTIPLE MARKETS:  meat


United Horned Hair Sheep Association, Inc.
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Active Members of UHHSA are permitted to use information on their website to help in
ethical and honest promotion and education about the breeds represented.  However,
a link to this website should be provided.

Pictures are copyrighted by owners of the sheep pictured and permission will need to
be sought from the owners to use the pictures.
The meat of these sheep tends to be rather lean.  Cooking slow is important.  Some
members enjoy the meat grilled, baked, fried, roasted, broiled, or on the rotisserie or fire pit
barbecue.

While lamb and mutton from wool breeds are more pink in color, this meat tends to be more
red in color and is similar to goat meat.

Seasonings range simply from salt and pepper to taste to spices used for lamb like
rosemary and even to spices used for beef!

If you have a favorite recipe you would like to share, please send it to uhhsa@yahoo.com !

Scroll down to also view a diagram of the standard U.S. Meat Cuts and placement on sheep.
GRILLED

I like to grill the meat and season
with salt and pepper to taste.

Submitted by Bentleyfarm
Decatur, TX
BURGERS, Fried

Fry slowly over low heat.  May need
to add water or fat as the meat is
generally very lean.  Sometimes I
mix plain or seasoned bread
crumbs in the burger mixture to add
a different texture to the burgers
before making patties while other
times I have used several
seasonings at different times and
all are delicious (Durkee Grill
Creations Chicken & Rib Rub, Mrs.
Dash's or another brand of Garlic &
Herb, season salt, hickory flavor)

Submitted by Rafter SB
New Lebanon, OH
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Loin Chops
Ready for grilling, baking, pan frying, or
broiling
Shoulder Roast
Great for marinating and slow roasting
Burger
Great for slow pan frying or grilling out
Lean Meat - so cook slow
FRIED

I slice some backstrap like finger steaks, roll
them in flour, salt and some Greek
seasoning (in a jar off the grocery store
shelf) and cook them like chicken fried
steak - absolutely delicious!

Submitted by Circle J Painted Desert Sheep
Silver City, NM
ON THE GRILL

2 legs of lamb on the grill.  I season them
the day before with  season salt, garlic
powder and black pepper.  Sprayed tin foil
and wrapped them.  The next day I put
some ice in tin foil and put them on the grill
(gas Grill). I only turned two burners on low.
I put them in a foil pan (still wrapped in foil)  
and some water  in pan.  I think the trick to
cooking lamb is cooking really low temp.  it
fell off the bone and it was good   last time I
cooked the leg  I put some smoked wood
chips  in.

Submitted by Browns' Northwoods
Webster, WI
FOUND ON THE WEB

Vegetable Lamb Chop Skillet Dinner
Total Time: 30 to 60 minutes
Lamb Cuts: Chops (rib, rack, shoulder, center
cut)
Servings: 4
Preparation Time: 10
Cook Time: 90

Ingredients:
•  4 American Lamb shoulder chops, 3/4-inch
thick
•  1 teaspoon salt
•  1/2 teaspoon pepper
•  2 tablespoons olive oil
•  2 cloves garlic, crushed
•  1/2 cup white wine or fat-free chicken broth
•  1/2 cup boiling water
•  1 beef bouillon cube
•  1-1/2 cups loosely packed cauliflower (bite-
sized pieces)
•  2 large carrots, thickly sliced
•  4 small onions
•  2 medium potatoes, quartered
•  3/4 cup broccoli flowerets
•  8 cherry tomatoes
•   Parsley, optional
Directions:
Sprinkle chops on both sides with salt and
pepper. In large skillet, heat oil with garlic. Add
chops; brown on both sides. Add wine, boiling
water and bouillon cube. Simmer, covered, 30
minutes or until chops are almost tender.
Arrange cauliflower, carrots, onions and potatoes
around chops. Simmer, covered, 15 to 20
minutes or until all are tender. During last 8
minutes of cooking, add broccoli During last 5
minutes of cooking, add tomatoes. Sprinkle with
parsley before serving, if desired.

Submitted by Lazy JV Ranch
Central City, KY
FOUND ON THE WEB

All-American Lamb Burger
Total Time: 30 minutes or less
Lamb Cuts: Ground Lamb
Servings: 8
Preparation Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
•  1 teaspoon seasoned salt
•  3 tablespoons chopped fresh basil or 1
teaspoon dried basil leaves
•  1 teaspoon garlic powder
•  1/2 cup finely chopped onion
•  1/2 cup rolled oats
•  1 can (8 ounces) tomato sauce
•  2 pounds ground American Lamb
•  8 hamburger buns, split and toasted
•  8 lettuce leaves
•  1 teaspoon seasoned pepper
•  4 thin slices red onions, split into rings
•  16 tomato slices
Directions:
In large bowl, combine ground lamb, tomato
sauce, oats, onion, basil, garlic powder,
seasoned salt and pepper. Mix until all
ingredients are blended. Shape into eight
1/2-inch thick patties. To Grill: Cook over
medium-hot coals. Grill 4 inches from coals
5 minutes on each side or until desired
degree of doneness: 145 degrees F for
medium-rare, 160 degrees F for medium or
170 degrees F for well. To Broil: Place lamb
patties on broiler pan. Broil lamb 4 inches
from source of heat for 5 minutes on each
side or until desired degree of doneness:
145 degrees F for medium-rare, 160
degrees F for medium or 170 degrees F for
well. Arrange lettuce leaf on bottom half of
each bun. Top with onion rings, 2 tomato
slices, cooked lamb patties and bun top.

Submitted by Lazy JV Ranch
Central City, KY
PRESSURE COOKER

I cook two or three packs at a time in
pressure cooker then use half for stew and
barbecue other half.   The lamb steaks we
do just like beef t-bones on grill, but they
are yummier!

Submitted by Shaw Ridge Farm
Sweetwater, TN