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How To make Roasted Lamb's Head
1 Lamb's head, skinned and
-cleaned 1/3 c Olive oil
1/4 c Red wine
1 1/2 ts Crushed oregano
2 Cloves garlic, finely
-chopped 1/2 ts Salt
1/2 ts Freshly ground pepper
Remove eyes and tongue of lamb's head. Then parboil head in water to cover for 10 minutes. Simmer tongue for 30 minutes in salted water; skin. Return to lamb's mouth. Make a marinade by combining remaining ingredients; pour over head while warm and marinate for 1 hour, turning occasionally. Bake in a 325F oven for 1 1/2 hours, basting from time to time. Place on a bed
of parsley, surrounded by cherry tomatoes. Decorate with a garland of daisies. To serve, crack head down center and remove meat. From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideburg November 7 1990.
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Most UNIQUE Street Food in Turkey | Lamb Head Dishes and Kebab Types
We are in a modest kebab restaurant in Istanbul Kumkapi. You should see the interesting dishes and soups they make with lamb's head. We definitely recommend you to eat Adana kebab in this Istanbul restaurant, which is very rich in kebab varieties. You will love mixed kebab and eggplant kebabs. We wish you a good time.
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lamb heads (oven roasted) - bildots buru erreak
Simple: lamb heads oven roasted. They should be available in your butchers since the mad cows disease is well forgotten. Easy to cook and don't forget: it's still lamb!!! With piano melodies Gymnpedies, 2. and Avant-dernieres pensees by Daniel Versano & Philippe Entremont (Satie: Paino Works)
Dinner time! Sheep's head from South Africa | METROPOLIS
Time for a delicious main course: The 'Smiley', sheep's head from South Africa!
It's called 'Smiley' because the meat around the sheep's snout retracts, as soon as the head goes on the BBQ, making a smile appear. It is a popular dish during holidays because it has a lot of meat on it.
Mthetho from Cape Town shows us how to prepare this dish.
Here's Mthetho's Facebook page, for more recipes:
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Let's Try Lamb Head
Dang I've been missing out on this cheek meat!
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How To Cook Lambs Head | Sheep Head Recipes
How To Cook Lambs Head | Sheep Head Recipes
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Lamb shanks! #shorts
Ingredients
- 4 lamb shanks
- 100ml extra virgin olive oil
- 2 tomatoes, chopped
- 2 sprigs rosemary
- 1 head garlic, halved
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 fennel bulb, tops only, chopped (I roast the bottom for a garnish)
- 250ml red wine
- 1L beef stock
- 1 bay leaf
- salt to taste
- flat leaf parsley
- 1 tbsp cornflour to thicken the sauce
- mash to serve
Method
1. Preheat the oven to 150°C.
2. Heat oil in a large frying pan over medium-high heat. Season the lamb shanks then cook until browned on all sides. Remove from the pan and set aside.
3. Add onion and carrot to the same pan and cook until vegetables are developing colour. Remove from the pan and add the rest of the veg followed by the red wine and cook until it has reduced by half.
4. Return lamb shanks to the pan, add beef stock and bay leaf. Bring to a boil.
5. Transfer everything to an ovenproof casserole dish. Cover and bake in a preheated oven for 3 hours or until the lamb shanks are tender.
6. Once cooked, let the shanks rest in the liquid for 20 minutes before removing and setting aside.
7. Pass the cooking liquid through a sieve and reduce until the salt levels are spot on. Then thicken the sauce by dissolving the corn flour in a small amount of water and whisking it into the sauce. Bring back to a simmer and cook for 5 minutes.
8. When ready to serve, simply pop the shanks back into a 180°C oven for 8-10 minutes or until piping hot.
9. Serve on mash potato and garnish with some roasted fennel and parsley.
10. Enjoy!