The lamb’s head is cleaned of hair, scrubbed and washed, wrapped in foil, then turned over charcoal for hours. This slow cooking makes the meat tender enough to pull easily from the bone and gives the skin a light smoky flavor.
Singe the hair on the lamb’s head with a flame, then scrub it with a damp cloth to clean it. Wash the mouth and behind the ears thoroughly.
Mix the melted butter with the crushed garlic, cumin, black pepper and salt, then rub it over the head. Wrap the head tightly in two layers of foil.
Place the head over glowing charcoal and cook for 80 minutes, turning it at regular intervals.
After removing the head from the foil, leave it to rest for a few minutes. Pull the meat from the bone and transfer it to a serving plate.
Before singeing the hair, scrub the head with a damp cloth; otherwise, hairs left beneath the skin can harden during cooking and leave an unpleasant texture. Allergen: contains milk and dairy (butter).
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