A traditional dish of boiled lamb’s head, cooled, thinly sliced, and served cold as an appetizer with a garlic-lemon sauce. The long but simple cooking process yields a straightforward, hearty plate.
Boil the cleaned lamb’s head with the onion and bay leaf for about 2.5 hours, until the meat easily separates from the bone.
Let the boiled lamb’s head cool until warm, then carefully separate the meat from the bones.
Thinly slice the picked meat and arrange it on a serving plate.
Mix the crushed garlic with the lemon juice and red pepper flakes. Drizzle over the meat and serve cold.
Important: After boiling the lamb’s head, let it cool until warm so the meat separates easily; do not try to pick it apart while hot. Skim the foam from the cooking water regularly to preserve the flavor and appearance.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
