Bighorn Sheep Backstrap with Carrots and Sage

Montana cooking suits practical heat, clear seasoning, and the kind of plate that can stand weather. This version uses Carrots and Sage and a pan roast finish so the Bighorn Sheep Backstrap stays central instead of getting buried under the rest of the plate.

1 1/2 to 2 pounds Bighorn Sheep Backstrap
Kosher salt
Black pepper
Neutral oil or rendered fat
1 to 2 cups Carrots
6 Sage leaves
Optional: 1 small Onions
1 tablespoon butter

Trim and season the Bighorn Sheep Backstrap while you prep the Carrots and Sage.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Start with hard color in the pan, then finish with gentler heat so the inside lands where it should.
Fold in the Carrots and Sage at the right point so they support the cut instead of dissolving into the background.
Rest or hold the protein briefly, then serve while the pan juices or broth still feel connected to the plate.

Resting matters here; slice too early and the board gets the best part. Leftovers keep best when cooled quickly and packed shallow; Montana meals built around Bighorn Sheep Backstrap are usually stronger on day one than after repeated reheats.