Bighorn Sheep Roast with Onions and Thyme

New Mexico cooking is at its best when it stays spare, steady, and clear about the cut in front of it. This version uses Onions and Thyme and a covered roast finish so the Bighorn Sheep Roast stays central instead of getting buried under the rest of the plate.

1 1/2 to 2 pounds Bighorn Sheep Roast
Kosher salt
Black pepper
Neutral oil or rendered fat
1 to 2 cups Onions
2 sprigs fresh Thyme
Optional: 1 small Garlic
2 cups stock

Trim and season the Bighorn Sheep Roast while you prep the Onions and Thyme.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Build color first, then cover and roast steadily until the cut relaxes instead of pushing back.
Fold in the Onions and Thyme 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.

Keep the seasoning clean and let the cut set the pace. Leftovers keep best when cooled quickly and packed shallow; New Mexico meals built around Bighorn Sheep Roast are usually stronger on day one than after repeated reheats.