Sheep Meat from Hair Sheep

United Horned Hair Sheep Association, Inc.

THIS website is copyright May 2009 by United Horned Hair Sheep Association, Inc.
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.

You may need to check with the state in which you live to determine any laws that may pertain when
selling meat or live lambs.

Private Sales of live lambs for meat: Some consumers may want to purchase lambs directly from the
farm to take immediately to butcher or to finish the lambs out to a certain weight.

Freezer Meat: Other Customers prefer to purchase packages or individual cuts of freezer meat.
Selling at Auctions for Meat: Some public auctions will have a high percentage of buyers who buy to
take directly to market or to finish out. There the prices may be figured at a certain amount per pound
on a group or per head.

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. It also has a milder flavor.

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

Members have reported that it does not matter if rams were intact and that the only difference with
older ram meat is less meat is less tender so be sure to cook slower. They have indicated
sometimes slight stronger taste in any fat from rams that are over 3 yrs old.

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

Scroll down for pictures of meat cuts, diagram of standard US meat cuts, member submitted
recipies, cooking guide and temperatures, and other information!

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

Submitted by Bentleyfarm
Decatur, TX

Burger: Fry slowly over low heat. May need to add water or fat as the meat is generally very lean. Sometimes I mix
seasoned or plain 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

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

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

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

Courtesy of: American Lamb

For those who legally and responsibly enjoy wine or beer with their lamb meat,
the American Lamb Board has produced a helpful chart.