A lamb head, singed and scrubbed clean, is wrapped in foil and turned for hours over charcoal embers. This slow method makes the meat fall off the bone easily while giving the skin a light smoky aroma.
Singe off the lamb head's hairs with a flame and scrub it clean with a damp cloth, washing thoroughly around the mouth and behind the ears.
Mix the melted butter with the crushed garlic, cumin, black pepper and salt, rub it over the head, and wrap it tightly in two layers of foil.
Cook the head over glowing charcoal embers, turning it at regular intervals, for 80 minutes.
After unwrapping the head, let it rest for a few minutes, then pick the meat off the bone and plate it.
Before singeing off the hairs with a flame, scrub the head with a damp cloth first — leftover stubble under the skin turns tough and unpleasant once cooked. Allergens: contains milk and dairy (butter).
Make sure the charcoal fire is not too fierce — hold the head over high flame directly and the outside can burn while the inside stays raw. Wrapping the foil in two layers both helps it steam through and lowers the risk of tearing.
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