Steamed Lamb Head on Platter
(click to enlarge)

Lamb Head, Steamed


Morocco
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
3 hrs
Most		 This is a very simple way to prepare Lamb Head. It is presented at the table, where guests pick off pieces of the meat and season them with salt and cumin. See also Comments.




1/2
2
2
10
6
-------
ar
ar

t
t

oz
---


Lamb Head (1)
Salt
Cumin Seed
Parsley Sprigs (2)  
Onion
-- Dipping
Salt
Cumin
Prep   -   (1-1/4 hr - 45 min work)
  1. Wash LAMB HEAD and remove Brain. Brains are cooked separately (Note-4). The Tongue steams with the rest of the head.
  2. Grind Cumin and mix with Salt. Rub this mix all over the Lamb Head.
  3. Grind more Cumin for dipping.
  4. Slice ONIONS very coarse.
Run   -   (1-3/4 hr)
  1. Arrange your steamer. If necessary, cut the Lamb Head into pieces to fit the steamer - use a sharp Chinese cleaver knife driven by a soft faced mallet for this. I use a wok with a steamer grate and fitted lid,allowing me to serve the head intact in all its glory.
  2. Pour water into the steamer to a little below the steamer grate. Stir in Onion and Parsley for aromatic steam. Place the Lamb Head in the steamer and bring to a boil.
  3. Cover tightly and steam at a low boil for about 3-1/2 hours, or a little more, until meat can be pulled easily from the bone. Watch your water level and add boiling water as needed.
  4. Set out on a platter to be picked apart by guests. Provide shallow bowls with salt and cumin (I mix them) to use as a dip - very little will be needed.
  5. Salad forks are good for harvesting bits of meat from the head. Once all visible meat is gone, remove the jaw bone and more will be found under it. The guest of honor gets to eat the eye.
NOTES:

  1. Lamb Head:

      Here in Southern California Lamb Heads are sold as unmatched halves. They are skinned and cleaned. For a lot more details, see our Lamb Head page.

  2. Parsley / Cilantro:

      Use either, or a mix of the two to provide aromatic steam along with the Onions.

  3. Prep:

    Fortunately, we can buy heads ready to cook from meat markets. Outside the cities, folks have to char the head over a charcoal fire and rub off the hair and skin.

  4. Brains:

      I have sampled brains of cow, pig and sheep. I have rejected them in general, and sheep brains in particular. They are mostly cholesterol, and I like neither the taste nor the texture - the Zombies are welcome to them. Other opinions differ.

  5. Comments:

      I call this recipe an "appetizer" because there isn't enough meat on a half lamb head to satisfy even one moderately hungry person.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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