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Stuffed Lamb 's Heads

Meat.World's picture
Ingredients
  Lambs head 2 , split into halves, soaked and cleaned
  Salt To Taste
  Lemon juice 2 Tablespoon
  Pork stuffing 1 Cup (16 tbs)
  Ground pork 5 Ounce
  Lard 4 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
  Cayenne pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Egg 1 , beaten
Directions

Sprinkle the heads with salt.
To make the stuffing, melt the lard in a skillet over medium heat.
Mix the ground pork with the garlic, a pinch of salt, the chopped parsley, cayenne pepper and paprika.
Stirring frequently, fry the pork mixture until the pork loses all traces of pink.
Drain off the excess fat and reserve it.
Transfer the pork mixture to a bowl to cool slightly.
Add about half the beaten egg to the pork; save the remaining egg for another use.
Mix the egg and pork well and stuff the head cavities with the mixture.
Tie the halves of each head together so they resemble complete heads.
Put the heads into an oiled baking dish.
Rub the heads with the reserved frying fat and the lemon juice.
Cover the heads with oiled parchment paper and bake them in a preheated 400° F. [200° C] oven for one and one half hours.
Then remove the parchment paper, baste the heads with the cooking liquid and bake them for another 30 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Servings: 
4

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