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Lamb Tongues And Cheeks

  Lamb heads 2
  Carrot 1
  Water 1 Liter
  Parsley 1 Bunch (100 gm)
  Onion 1
  Salt To Taste
  Pepper To Taste

Steep the cloven lamb heads (minus the brains) in several waters to remove the blood.
Put them in a pot of cold water with all the other ingredients.
Bring them slowly to a boil and simmer for 1 hour.
Skim several times.
When the liquid is still warm remove the heads.
Cut out the tongues and skin them.
Take the soft flesh from the cheeks.
Put the tongues and flesh into a small bowl with 2 teaspoons of the juice.
Put a coffee saucer on top and weight it down. (You can use the stock as a basis for soup.)
Naturally, you will say this is a lot of trouble for so little reward, but, if you have a family to feed on a small budget, you might do worse.

Recipe Summary

Main Dish

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Lamb Tongues And Cheeks Recipe