Roast whole sheep

Dozer183e · 12-22-2012, 06:26 AM

I will be roasting a whole sheep for Christmas and am looking for any advice. I've built a pit from cinder blocks about 42"x30"x23"high and placed a grill on top. Was thinking of indirect heat, 250* covered until done (maybe flip once). Or maybe coals underneath and flip every 30 minutes, simulating a rotisserie ( no access to a spit ) . Was thinking of butterflying the carcass. Any thoughts?

volfan411 · 12-22-2012, 07:01 AM

I would butterfly and place coals in all 4 corners of pit and slow cook. If you decide to direct cook I think you have to butterfly or it will never get done in the middle.

aquablue22 · 12-22-2012, 07:17 AM

Do you have a lid for this pit? I built one somewhat like it, actually to Cowgirls specifications, I built a fire in opposite corners and cooked a pig in the "box". I also had a built it so i could remove the block in front of the fire so I could remove to tend the fire add coals, woods, etc. without taking the lid off. I made the lid out of a 2 x 4 frame, covered the top of it with wire and then line the inside with several layers of heavy duty foil. Worked good

Dozer183e · 12-22-2012, 07:33 AM

Pile of coals in 4 corners and covered with a sheet metal lid. Same way that I'll roast a hog on it for New Years. I was hoping to use the same technique for the sheep. But the timing will be different. How many hours at 250*? I am guessing its about 35 pounds. Any tips on butterfly - do I just crack the ribs?

coyotero · 12-22-2012, 07:56 AM

Simplest way "Al Pastor"

http://www.hardwaremx.com/forum/topi...ito-al-pastor/

Feliz Navidad

JV

thirdeye · 12-22-2012, 10:48 AM

Sheep as in older than 1 year?? Be mindful of the heat on the loin and keep it as subtle as you can.

Dozer183e · 12-24-2012, 10:44 AM

Okay so the beast was slaughtered and prepped today. It is 20 pounds. I don't klnow for sure but think it is over 1 year old. I will do it as stated above, about 250*, indirect heat. About how long wil it take to cook??

This link shows what I plan to do:

How to Cook Lamb - YouTube

Dozer183e · 12-25-2012, 10:04 AM

Update:

The sheep was great! Few things I would have done different: 250 was too high, would have done 200. Cooked through in less than 3 hours, thought I'd need 5 or 6. It was a little dry, but really not too bad and still tender and nice, most rouble then was trying to hold it for 2 hours because it was ready so early!
Rubbed it with minced garlic, salt, lemon pepper, and rosemary. Some of the best sheep I've had!

12-22-2012, 06:26 AM	#1
Dozer183e Got rid of the matchlight. Join Date: 12-21-12 Location: Ethiopia Downloads: 0 Uploads: 0	Roast whole sheep I will be roasting a whole sheep for Christmas and am looking for any advice. I've built a pit from cinder blocks about 42"x30"x23"high and placed a grill on top. Was thinking of indirect heat, 250* covered until done (maybe flip once). Or maybe coals underneath and flip every 30 minutes, simulating a rotisserie ( no access to a spit ) . Was thinking of butterflying the carcass. Any thoughts?

12-22-2012, 07:01 AM	#2
volfan411 On the road to being a farker Join Date: 05-01-12 Location: Knoxville tn Downloads: 0 Uploads: 0	I would butterfly and place coals in all 4 corners of pit and slow cook. If you decide to direct cook I think you have to butterfly or it will never get done in the middle. __________________ OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen

12-22-2012, 07:17 AM	#3
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	Do you have a lid for this pit? I built one somewhat like it, actually to Cowgirls specifications, I built a fire in opposite corners and cooked a pig in the "box". I also had a built it so i could remove the block in front of the fire so I could remove to tend the fire add coals, woods, etc. without taking the lid off. I made the lid out of a 2 x 4 frame, covered the top of it with wire and then line the inside with several layers of heavy duty foil. Worked good __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

12-22-2012, 10:48 AM	#6
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Sheep as in older than 1 year?? Be mindful of the heat on the loin and keep it as subtle as you can. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

12-22-2012, 07:33 AM	#4
Dozer183e Got rid of the matchlight. Join Date: 12-21-12 Location: Ethiopia Downloads: 0 Uploads: 0	Pile of coals in 4 corners and covered with a sheet metal lid. Same way that I'll roast a hog on it for New Years. I was hoping to use the same technique for the sheep. But the timing will be different. How many hours at 250*? I am guessing its about 35 pounds. Any tips on butterfly - do I just crack the ribs?

12-22-2012, 07:56 AM	#5
coyotero Knows what a fatty is. Join Date: 07-21-08 Location: mission Texas usa Downloads: 0 Uploads: 0	Simplest way "Al Pastor" http://www.hardwaremx.com/forum/topi...ito-al-pastor/ Feliz Navidad JV

12-25-2012, 10:04 AM	#8
Dozer183e Got rid of the matchlight. Join Date: 12-21-12 Location: Ethiopia Downloads: 0 Uploads: 0	Update: The sheep was great! Few things I would have done different: 250 was too high, would have done 200. Cooked through in less than 3 hours, thought I'd need 5 or 6. It was a little dry, but really not too bad and still tender and nice, most rouble then was trying to hold it for 2 hours because it was ready so early! Rubbed it with minced garlic, salt, lemon pepper, and rosemary. Some of the best sheep I've had!