Outside view of a half Lamb Head
Inside view of a half Lamb Head.
More on Lamb / Mutton Cuts.
Lamb heads are a prized delicacy in the cuisines of North Africa, the Middle East, Turkey, Armenia and the Stans. American military officers in Iraq, who've asked for a "real authentic Iraqi dinner" have regretted their request as dinner stared back at them at the table - while the Iraqis beam with pride at the fine fare they have provided. Lamb head is also quite popular in Norway and Iceland.
Buying:
Because of our large and very diverse ethnic populations here in Southern California, the big multi-ethnic markets often have Lamb Head, plastic wrapped on foam trays. Here it is always half heads, the whole head for properly staring at the guests needs to be ordered special. It will still be cut in half, but able to be bound together. The photo specimen was 10 inches long and 6 inches wide, weighing 1 pound 10-3/4 ounces. It was purchased from a large multi-ethnic market in Los Angeles (Altadena) for 2019 US $2.29 / pound.Prep:
In primitive circumstances, the head may be charred over a charcoal fire to burn off hair and make it possible to rub off the skin. Note that in some regions, such as Norway, the hair is singed off but the skin is left on. Around here, the heads are sold skinned and ready to go. In all cases, the head is sawed in half lengthwise, though it may be tied back together for or after roasting. Here in Southern California we will usually be dealing with half heads that don't match.Cooking:
There are a number of ways in which Lamb Head is cooked. The brain is always removed and cooked separately.- Steaming: The head is washed and placed on a steamer rack and steamed for about 3-1/2 hours. Depending on the steamer, it may have to be cut into chunks - use a sharp Chinese cleaver knife driven by a soft faced mallet. We have a complete recipe for this method, Lamb Head, Steamed.
- Roasting: The head should be placed in a pot of salted water to cover and brought to a boil for about 5 minutes or so. Dump it in a clean skink and rinse well. The tongue is usually simmered another 20 minutes and its skin peeled, then returned to the head. The head is massaged with a mix of oil, garlic and herbs. Arranged on a pan, it is slipped into the oven, perhaps starting at 425°F/220°C for 20 minutes, then turning down to 325°F/190°C for another hour, basting frequently. Some recipes finish half heads in the broiler for more browning.
- Boiling: This is essentially the same as steaming but it's best to do the par boil and rinse per the Roasting method first, especially if the broth will be used. It will need to be boiled for 2 to 3 hours. Onions and root vegetables can be added to the water with appropriate timing. Boiling is popular in Scotland, Khazakstan and other regions. In Iceland, the head is pulled a bit earlier. All the meat is pulled from the bones and returned to the pot with the vegetables.