Sheep Roast 101
Recipe: Cam Foss and Bailey Simpson
3 ½ pound sheep roast
6 slices peppered bacon
2 Tbsp. olive oil
3 cloves minced garlic
1 Tbsp. steak spice
1 Tbsp. horse radish
½ cup red wine
1 ½ cup beef stock
1 cup rough cut onions
1 cup rough cut mushrooms
Preheat oven to 400F
Combine oil, garlic, steak spice and horseradish. Rub roast with the mixture
In a roasting pan, lay the bacon flat (overlapping slightly). Place the roast on top of the bacon and wrap the roast with it. Use toothpicks if needed.
Cook roast for 20 minutes at 400F then reduce heat to 350F and add onions, mushrooms, wine and stock.
Cook for approximately 70 minutes or 20 minutes per pound.
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