I hunt a place where there are quite a few exotic sheep. Mouflon/barbado crosses, often called Corsican. The rancher charges me $50 for an ewe or cull ram. I killed a young, small, ewe and it had little taste. I guess it was too young. Which would be better eating, a mature ewe or a 3-4 year old ram? thanks capt david

I killed a big ram last year, and it was excellent. I had a wild game BBQ at my house for a bunch of friends; most of them do not hunt or eat wild game. The two most popular meats were scimitar horned oryx and mouflon. They chose those over whitetail, fallow, and axis.

You've got some weird friends. In my experience that axis should have been the best unless it was poorly processed and prepared.

Axis and fallow are exceellent; I think they are the best tasting venison. The best tasting meat to me was the oryx. It has a great flavor that, in my opinion, is much better than venison.

I give an A+ to Dall's Sheep as well.

I shot a good Catalina goat or what some folks call a spanish goat a few years back and it stunk to high heaven. I could not even stand the smell of it cooking in the house or the bar-b-que pit. I gave the rest to my brother and he gave it to some people to make tamales out of it.

I like Mufflon, Barbedoes, Axis, Fallow and Spanish goats when prepared properly..

Spanish goats should be eaten at weaning time while they are still on milk...big billies are not fit for human consumption...and that pretty much applies to most all goats and sheep.

Spanish goats should be bar-b-qued whole over a open mesquite fire (coals) OR boned out, cut into about 1" squares, dipped in cornmeal and deep fried, Serve with Frijoles, fried okra and hot buttered flour tortillas...a meal fit for a king...

I shouldn't be reading this around lunch time. That sandwich I was going to have just won't cut it anymore

I don't care much for goat or wool sheep. But hair sheep like mouflon and corsican are good eaten.