This rare, lavish dish for special occasions is made by cleaning a lamb’s head, stuffing it with rice and a meat filling, and baking it until the meat pulls easily from the bone. It is a hearty, impressive offal dish that takes a long time to cook.
Parboil the cleaned lamb’s head in plenty of water for 20 minutes. Then remove any remaining residue and pat dry.
Sauté the onion in butter. Add the diced meat and cook until it changes color. Stir in the rinsed rice and spices and sauté for 2 minutes.
Pack the prepared filling firmly into the cavity of the head, then close the opening with a toothpick or kitchen twine.
Bake, covered with foil, in an oven preheated to 180°C / 355°F for 70 minutes. Remove the foil for the final 20 minutes, until browned on top.
Let the lamb’s head rest for 5–10 minutes after removing it from the oven. Slice and serve with lemon wedges.
Important: Parboil the head and thoroughly remove any remaining hair or other residue before stuffing it; otherwise, serving quality will suffer. Allergen: Contains milk and dairy products. People with sensitivities to organ meats should use caution.
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