The study was conducted to determine the characteristics of asun an intermediate moisture meat product produced from West African Dwarf (WAD) rams fed garlic powder as an additive. A total number of forty WAD rams of under a year old of average weight of 15kg, were randomly allocated into five treatment groups in a completely randomized design. Garlic powder was included in diets at 0% (control), 2%, 4%, 6% and 8% respectively.Animals were fed for the period of 90 days, three WADS rams of weight of 25kg were randomly selected from each treatment, slaughtered and carcass dissected to obtain rib with skin cut. Asun was produced by grilling and pan frying of meat samples. Samples were analyzed for proximate composition and organoleptic properties were score using a nine-point hedonic scale. Thiobarbituric acid (TBA) value of asun was evaluated to express the oxidative stability. The dietary treatments significantly influenced (p<0.05) the proximate composition of asun. Moisture content of asun was significantly high revealing that asun is a typical moisture meat. The organoleptic properties and shear force values were not significantly influenced (p>0.05) by treatments but TBA value was greatly reduced in asun produced from diet 5 fed rams after 21 days of storage. Feeding garlic powder as source of natural dietary antioxidant significantly reduced fat content and inhibits lipid oxidation in asun. Organoleptic properties evaluated for flavor, aroma, texture, tenderness, juiciness and overall acceptability of all tasted asun were much liked across dietary treatments.