Barbados Ram Roast or Shoulder?

Discussion in 'Wild Game' started by bugwump, Jul 17, 2013.

  1. bugwump

    bugwump Newbie

    Hey all - a friend of ours gave us some Barbados Ram from a recent hunt...one piece looks prime for smoking, reminds me a lot of a boneless pork butt as it has a cut down the middle like a blade was removed.  It wasn't labeled though.

    We've only got one shot at this and want to enjoy it as much as possible.  Anybody got any good rubs/marinades/tips/steps on how to properly smoke this hunk of meat?

    Thanks!!
     
  2. Can you post a pic of what you have?

    Happy smoken.

    David
     
  3. bugwump

    bugwump Newbie

    It's in a bag in the freezer at the moment - if I pull it from the bag, but frozen is that good enough?
     
     
  4. can you tell if it has much fat?
     
  5. bugwump

    bugwump Newbie

    Doesn't look too fatty to me.  Here are pics of it frozen top and bottom.


     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like a great cut. I like to keep my rubs simple. Salt, pepper, garlic, chipotle. I'd cook that just like a pork shoulder and pull it for some great meals!
     
  7. moikel

    moikel Master of the Pit OTBS Member

    OK you got me .Whats a Barbados ram to begin with? Is it some sort of wild sheep?Barbados known for rum,music & cricket to us way down here[​IMG].I will look it up. Doesn't look like a lot of fat cover, you will need to fight it drying out. 
     
  8. moikel

    moikel Master of the Pit OTBS Member

    OK I  am back. Shouldn't you treat it like lean lamb? Its a matter of what you like in flavourings but there is all that classic lamb stuff,rosemary,garlic,oregano,lemon (European)  or you go down the curry path . 

    I would stay European for the smoker but I am a bit worried by the lack of visible fat.

    You could cut it so you can lay it out flat then put a stuffing in it,roll it ,tie it,that way the fat content in the stuffing will help keep it moist.

    I did this a while back http://www.smokingmeatforums.com/t/119663/traditional-sardinian-lamb. And it went well . 

    Nice looking bit of meat.
     

Share This Page