Lamb's head: cooking technology and recipes

Cooking a sheep's head is not a sight for the faint of heart, and many adventurers-delis are ready to try a dish that is praised not only for its nutritional value and excellent taste, but also for the benefit to the human body.In many countries, people have learned to cook their heads in a way they like to themselves; everyone can choose the recipe they like most.

Before you start using the by-product, it must be carefully prepared. First of all, it is necessary to remove all wool, for this purpose a fire or a burner is used. The head should turn black from all sides, for this it is regularly turned.

Then it is placed in a container with water, take a brush and scrape all blackened hair. It will take several times to change the water, or you can do the same thing under the tap.

Some leave the head in the same form, others chop it in half, take out the brain, clean the internal cavity well. In the future, the brain is used in other recipes, but the language does not touch.

Sheep's head is a traditional meat product that can be found in any Icelandic supermarket and not only. In our country, this dish is most often prepared only by Muslims, since lamb is, in principle, used more by them.

You can simply boil offal, for this you will need to put in a large saucepan, sprinkle with coarse salt and pour enough water. No need to completely cover your head with water.

When the liquid boils, remove the foam from the top, cover with a lid and cook until the flesh begins to separate from the bones. On average, it takes 90-120 minutes, then it is planned to make brawn or jelly. Heads that will be eaten immediately, you need to cook 60-90 minutes. Serve them hot and cold. To them as a side dish put on the table boiled potatoes, rice, vegetables.

You can make an offal in another way, for this you will need to put your head in a double boiler, after rubbing it with salt and cumin. Beside it is laid out how far the medium onions are cut in half, as well as a small bunch of coriander and parsley. Preparing the head for 3-4 hours, or until the meat begins to fall away from the bones. Served on a large platter with fresh tortillas.

In Scotland, this dish is prepared differently. Place the cleaned sheep head in a large pot with enough water, bring to a boil.

Cut 1 medium carrot, 1 onion and half a small bunch of parsley, put everything in a saucepan. When the water starts to boil, add salt and ground black pepper. Stew on low heat for 2-3 hours. Take out the meat without bones and served on the table with onion and tomato sauce.

In Ireland, they serve a boiled dish with potatoes, lemon and cream sauce.

It is worth saying that if in Europe this by-product is not so popular, in other, poorer parts of the world, this is normal food for ordinary people. In Morocco, for example, boiled sheep's head is a long-awaited dish during Eid al-Adha, when many families cook meat after slaughter. There is often smoked by-product, served on the table whole and cut.

To make a Moroccan head in a pressure cooker, the following products are needed:

• 1 sheep head, chop it and rinse thoroughly;
• 1 1/2 tablespoons salt;
• 1 1/2 tablespoons ground cumin;
• 1 small bunch of parsley or cilantro;
• 1 onion very coarsely chopped.

In a large pressure cooker bring a large amount of salt water to a boil. At this time, mix salt and cumin in a bowl. Add the meat and, using fingers, evenly distribute the spice mixture over it.

Add onions and parsley to boiling water. Spread their heads in a dedicated pressure cooker compartment. Tightly close the lid and bring to high pressure. Then reduce the heat and torment the meat for about two hours or until it is very tender.

Served on a large dish with salt and cumin in separate small containers. Stew is traditionally eaten by hand.

You can make a wonderful dish with such ingredients:

• 2 carrots;
• 2 onions;
• 1 turnip;
• 2 celery sticks;
• seasoning - parsley, thyme, bailiff and salt.

Previously, you need to remove the brain and tongue from the lamb's head and keep it in salt water for 12 hours, regularly changing the liquid. Only after that you can start cooking it.

After boiling, the head should boil for half an hour, only after spreading the large-cut vegetables. All rising fat is removed with a spoon, herbs are put five minutes before removing the dish from the fire. You can optionally add round grain rice to the broth to make it thicker.

If the boiled head is not very attractive, then you can make it smoked. To do this, you will need to first prepare the by-product, remove the skin or scorch the wool, rinse well. Before cooking, rub the meat with a mixture of spices and sunflower oil, you can use barbecue sauce.

The head is packed in a bag so that it is marinated well for three hours, at which time a smokehouse is prepared. Cooking time on average 4 hours, the temperature inside to 350 ° F.

Lamb head is easy to cook at home using a simple oven. It is baked whole, can be cut into two halves or smaller pieces. You will first need to coat the meat well with spices and put in the oven for half an hour so that it will roast. Now cover the head with foil so that the juices do not evaporate, but remain inside, and torment for another three hours.

As a rule, in the market the head can be sold already prepared or not. In the second case, it is cheaper, but if there is no free space where it would be possible to scorch it, it is better to spend a little more money, because if you do it in an apartment, then you may not be surprised at the discontent of the neighbors.

It is advisable to use not only allspice, but also other spices. Well suited to the lamb garlic, which is a little drown out its flavor. Given the peculiarity and size of this byproduct, it is rarely baked, boiled or smoked more often.

You can cook an amazing soup on a campfire, using your head as the main ingredient, add to it ordinary products: potatoes, onions, carrots, greens, spices. It is better to spare no time on cooking, it is better to digest than to undercook, since it will not be easy to separate the meat from the bones.

How to singe and cook the head of a ram, see the video below.