5

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Preparing lambs heads

Answered on August 19, 2014
Created August 11, 2011 at 1:27 PM

I would like to try cook some good roasted lambs head. Its quite common in Norway and Iceland and middle eastern cultures. Is it enough to just torch the hair or does it need to be skinned? After that i will make a stock of the bones. Very ecological cooking.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 13, 2011
at 08:11 AM

Theres a good video of well known offal chef Consentino preparing pigs head for porchetta. http://www.youtube.com/watch?v=nByH6yPWYj8

44348571d9bc70c02ac2975cc500f154

(5853)

on August 12, 2011
at 10:29 AM

Sounds really good, i would like to try to keep the skin on, as they do it in norway. Can you go into more detail how did you prepare this dish?

44348571d9bc70c02ac2975cc500f154

(5853)

on August 12, 2011
at 05:36 AM

Yes i am planning to split the head and prepare the brain separatly on frying pan. Fergus Hendersons lovely Nose to Tail book has some good recepies.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 12, 2011
at 05:33 AM

Yes but then i would loose the flavor of the skin and i guess it would also protect the meats while cooking. Well, i know better after i have ordered some lamb heads to test from my meat guy. I see that sometimes the hair is just burned off. Pigs head is easier because theres not much hair and you can shave it, and torch easier. I dont like to eat pork tho, its raised to badly here.

2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on August 11, 2011
at 01:52 PM

+1 for pure badassery

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3 Answers

1
77877f762c40637911396daa19b53094

(78467)

on August 11, 2011
at 03:36 PM

i used to live in jordan! we did this a lot! singe off the hair, then skin it, parboil it, and finish it on the grill with sumac & parsley.

did i mention to clean the oral cavity really, really well? do that!

lamb's tongue is incredible, enjoy.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 12, 2011
at 10:29 AM

Sounds really good, i would like to try to keep the skin on, as they do it in norway. Can you go into more detail how did you prepare this dish?

1
1bc18852894dad9d6dddfb3dfed49ab3

(341)

on August 11, 2011
at 02:20 PM

I would say skin it.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 12, 2011
at 05:33 AM

Yes but then i would loose the flavor of the skin and i guess it would also protect the meats while cooking. Well, i know better after i have ordered some lamb heads to test from my meat guy. I see that sometimes the hair is just burned off. Pigs head is easier because theres not much hair and you can shave it, and torch easier. I dont like to eat pork tho, its raised to badly here.

0
9a5e2da94ad63ea3186dfa494e16a8d1

on August 11, 2011
at 03:02 PM

This blog has a series of posts about eating a pig head, this might give you some ideas.

http://wildernesschilde.blogspot.com/2011/02/pig-head-part-one.html

There are also lamb's head (or sheep's head) recipes online. The 3 major edible areas are the brains, tongue, and the meat attached to the head. You could probably prepare them separately, i.e. open the head, remove the tongue and brains, do something with that, then cut the remaining head into pieces and cook it. Cooking times look to be in the several hour range.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 12, 2011
at 05:36 AM

Yes i am planning to split the head and prepare the brain separatly on frying pan. Fergus Hendersons lovely Nose to Tail book has some good recepies.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 13, 2011
at 08:11 AM

Theres a good video of well known offal chef Consentino preparing pigs head for porchetta. http://www.youtube.com/watch?v=nByH6yPWYj8

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