Title: Roasted Lamb’s Head
Categories: Chinese, Lamb, Ceideburg 2
Yield: 1 head

1 Lamb’s head, skinned and
-cleaned
1/3 c Olive oil
1/4 c Red wine
1 1/2 ts Crushed oregano
2 Cloves garlic, finely
-chopped
1/2 ts Salt
1/2 ts Freshly ground pepper

Remove eyes and tongue of lamb’s head. Then parboil head in water to
cover for 10 minutes. Simmer tongue for 30 minutes in salted water;
skin. Return to lamb’s mouth.

Make a marinade by combining remaining ingredients; pour over head
while warm and marinate for 1 hour, turning occasionally. Bake in a
325F oven for 1 1/2 hours, basting from time to time. Place on a bed
of parsley, surrounded by cherry tomatoes. Decorate with a garland
of daisies. To serve, crack head down center and remove meat.

From “Innards and Other Variety Meats”. Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideburg November 7 1990.

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