Thread: arapawa ram. any good on spit?

Lookng at doing a spit roast? Anyone tried before?

Nope, do it anyway and let us know.

We had a weather and two pigs on a spit for our wedding on the weekend. It was bloody awesome
Dont know the breed of the sheep but cant see them varying to much in flavor.

Manuka/Kanuka and any native drift wood(salty) gives awesome flavor.

I have only eaten arapawa once, it appeared quite lean, which may pose a problem for a spit roast. Spit roasts go better with fattier things like pork. But hey do it and report back, any roast is good roast!

Originally Posted by Pointer

I have only eaten arapawa once, it appeared quite lean, which may pose a problem for a spit roast. Spit roasts go better with fattier things like pork. But hey do it and report back, any roast is good roast!

True, but pretty much any animal should be in reasonable knick at this time of year. Doesnt need to be a Mcfatty just a wee covering.

If it is lean then do it slow on a low heat and baste every twenty minutes and it will be mint.

my arapawa tasted shit....

They are just sheep, we've eaten plenty of them but not rams as theres always been better options.A young one from a good paddock should be fine , an older one off the hill will be sausages at best. Some of the worst mutton Iv tried was old arapawa ewe.

Young arapawa some of the best eating ever, slightly darker meat than normal lamb.I keep a small flock just for the home kill never ever had a negative comment from guests usualy just the opposite.With all meat the older the animal is the closer it is to dog tucker.

I'd say open it up on a steel frame like the Argies do for their BBQ's (Asado) and apply plenty of brushed on marinade. Garlic, greek yogurt, rosemary, lemon juice and olive oil repeatedly brushed on should do it.

Like any meat it depends on the age and condition. You don't see farmers killing old rams for house meat. A 2 tooth is probably best.

The Arapawa's origin is Merino, and merino is some of the best meat you can eat. The finer the wool, the finer the meat. Pick a young one and keep it moist and I bet it will be beautiful.

And I'm not just a silly old shiny arsed Welllingtonian shooting his mouth off, I actually farmed for 30 years before I became a silly old shiny arsed Wellingtonian.

Here's a link:

ARAPAWA SHEEP

I Reckon Sneeze and Tahr hit it on the head, is it an arapawa lamb, or an awapawa ram? haha

that Argie Barby makes the wouth water looking at it

Originally Posted by Tahr

Like any meat it depends on the age and condition. You don't see farmers killing old rams for house meat. A 2 tooth is probably best.The Arapara's origin is Merino, and merino is some of the best meats you can eat. The finer the wool, the finer the meat. Pick a young one and keep it moist and I bet it will be beautiful.And I'm not a silly old shiny arsed Welllingtonian shooting his mouth off, I actually farmed for 30 years. ARAPAWA SHEEP

+ 1 on the fine wool/ meat . I had araparas and they take a little longer to mature just like merino, a two tooth is the bomb ! .

Just to get ya mouth watering

They better be good I've just bought 9 of the bastards !!!


Tim