We both eat and enjoy Aoudad. This makes number 6 and we have enjoyed them all. I usually reserve the best cuts "backstrap and some cuts off the hind quarters" for steak and the rest goes for ground and sausage. I personally don't know why people knock it, but it does depend on how you care for it. But I have yet to kill an old 30 inch ram. I do let it age for a while before I process it.
New Mexico: Not Really New, Not Really Mexico