Lamb Head

What Is Lamb Head?

Lamb head is the head portion of the lamb; it is used along with its cheek meat, tongue, and, in some regions, brain. It is one of the fundamental parts of the traditional Turkish "kelle-paça" (head and trotter) culture.

The edible portions are small but intensely flavorful; when boiled, it produces a rich, gelatinous stock. It is usually thoroughly cleaned, then boiled or baked, and served with spices.

Nutritional Values of Lamb Head

Lamb head, based on the mixed portions of the head region, contains approximately 135 kcal of energy and high protein per 100 grams; values vary depending on the portion used and are given approximately. Being an offal cut, moderate consumption is recommended.

How Should Lamb Head Be Consumed?

Being an offal-group cut, lamb head should be consumed in moderation and cooked thoroughly; cleaning and cooking should be done carefully.

This information is general; lamb head is a food, not a substitute for medical treatment.

How to Choose Lamb Head

Good lamb head is a cut that is clean, fresh, not overly strong-smelling, and well cleaned. That from a young lamb is lighter in color and more delicate; darkened, foul-smelling samples are not preferred.

• Color should be light, scent clean
• Should be well cleaned and washed
• Darkened, heavily-scented samples should not be bought

How to Store Lamb Head

Raw lamb head is stored in the coldest part of the refrigerator in a covered container for 1–2 days, or in the freezer for months. Since offal spoils quickly, fresh consumption is recommended; raw meat should be kept separate from other foods.

Using Lamb Head in the Kitchen

Lamb head is used most often in kelle-paça (head and trotter) soup; also boiled with the cheek meat and tongue removed, and baked with spices. Since the boiling liquid is gelatinous, it adds body and flavor to soup.

How Is Lamb Head Cleaned?

The head is thoroughly washed and freed of hair (singed over a flame if necessary), then rinsed several times in plenty of water; it is then ready to be boiled or baked.

Frequently Asked Questions

Which parts of lamb head are eaten?

Mainly the cheek meat and tongue are eaten; in some regions the brain is also used separately. The boiling liquid is used to make soup.

What is kelle-paça?

It is a traditional gelatinous, seasoned soup made by boiling the head (kelle) and trotters (paça) for a long time.

Why is lamb head cleaned thoroughly?

Being a head cut, thoroughly removing hair and residue before cooking is important for both taste and hygiene.