A traditional offal dish made by simmering lamb’s head until tender and serving it with a garlic-vinegar sauce. It is a hearty choice, especially in winter and for special meals.
Rinse the cleaned head several times in cold water. Put it in a large pot and add enough water to cover it.
Bring the water to a boil and discard the first water. Refill the pot with fresh water; this step noticeably reduces the odor.
Add the bay leaf, whole black peppercorns, and salt. Simmer over low heat until the meat is tender enough to separate from the bone.
Mix the crushed garlic with the vinegar and olive oil to make the sauce. Separate the meat from the bones, slice it, and serve hot with the sauce drizzled over it.
The list includes no allergens. Important: Before boiling, clean the head thoroughly to remove any hair and dirt, and rinse it several times. Discarding the first boiling water noticeably reduces the odor.
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