A traditional offal dish made by boiling lamb's head for a long time until tender, served with a garlicky vinegar sauce. It's a filling option especially preferred in winter months and on special occasions.
Rinse the cleaned sheep's head a few times in cold water, place in a wide pot, and add enough water to cover it.
Bring the water to a boil, then discard the first batch of boiling water; refill the pot with clean water. This step noticeably reduces the odor.
Add the bay leaf, whole black pepper and salt, then simmer over low heat until the meat separates easily from the head bone.
Mix the crushed garlic with vinegar and olive oil to prepare the sauce; separate the head meat from the bones, slice it, and serve hot, drizzling the sauce over the top.
Contains no allergens. Important: Thoroughly clean the head of hair and dirt before boiling and rinse it several times; discarding the first boiling water noticeably reduces the smell.
Adding a few bay leaves and whole black peppercorns to the boiling water balances the meat's smell and deepens its flavor.
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