I have a neighbor that is bringing over a Big Island sheep backstrap this Sunday (I have no idea what the size of the BS will be). Having never cooked sheep, let alone sheep backstrap, I figured that I'd look to the Brethren for advice.
Grill or smoke? Inject or brine? Buttermilk soak to remove gaminess???
Any suggestions for a rookie mutton cooker is appreciated?
You are in Hawaii,yes?
Treat the meat like any slow cooked meat that you cook in sand.
The fat can be dominent so trim it heavily.
If you find any dark yellow fat bits remove them.
garlic,lemon,rosemary,blend very nice with this meat.Then some salt.
I am talking Mutton,Old sheep Yes?
most inportant, slow, drink a bucket load of beer,
All else fails .send for me .
Yes, if you have Mutton, I'd follow Titch's advice. It it is spring lamb though, it's a very different deal... Marinate for 24/48 hours and cook indirect on the grill till you can a IT of 130F.
Give it a little rest, then a quick reverse sear. Serve medium, thinly sliced as you would do with a Tri Tip.
In answer to your questions.
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