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 email@example.com !
Scroll down for pictures of meat cuts, diagram of standard US meat cuts, member submitted
recipies, cooking guide and temperatures, and other information!
Ready for grilling, baking, pan frying, or
Great for marinating and slow roasting
Great for slow pan frying or grilling out
Lean Meat - so cook slow
|For those who legally and responsibly enjoy wine or beer with their lamb meat,
the American Lamb Board has produced a helpful chart.
|Cooking Guide from American Lamb Board
Keep in mind, our sheep usually have less fat... so cook slow!