Spinach Roasted Big Horn Sheep

Mountain sheep is sweet and tender. This sheep roast came to me from by friend Tim O’Connor who harvested it in northern Arizona. It was a tough hunt, he explained as Big Horn Sheep are incredible climbers and can be difficult to hunt.

The meat has a bit more fat marbled through it than other types of wild game of this kind. Any lamp recipe can be used for mountain sheep.


1 pound spinach leaves, roughly chopped
4 garlic cloves, finely chopped
3 tablespoons Olive Oil
¼ cup golden raisins
¼ cup toasted pine nuts
¼ cup fresh basil, finely chopped
4 ounces soft goat cheese
Salt and Pepper to taste.


Roast ready for the oven.


Preheat oven to 350 degrees.

Butterfly the roast.

Sauté spinach and garlic in olive oil over high heat for approximately 5 minutes until spinach begins to wilt. Place in a large bowl and add the rest of the ingredients mixing well. Spread a third of the mixture on bottom of the roasting pan

Place another 1/3 of the mixture on the open roast and fold the top part of the roast over the mixture tying with kitchen twine. Place the tied roast on the mixture in the pan. Take the remaining 1/3 of the mixture and cover the top of the roast.

Roast for approximately 30 – 45 minutes depending on the size of the roast. Be sure to place the roast on the middle rack in the oven. Remove roast from oven and scrape the mixture off the top of the roast surrounding the roast. Cook for another 10 – 15 minutes to brown the roast and to desired tenderness.

Remove, slice and serve.


Roast sliced and ready to eat.

Shari is a former national shotgun shooting champion, international competitor, Women’s Shooting Sports Foundation director, NBC Olympic commentator, business owner and 2001 Shooting Industry Award winner.

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