Here is a very, very good Oven-Roasted Lamb Head recipe, to prepare on the day of Eid Al Adha with the head of the lamb or the mutton as we prefer to say it.
Eating the head of sheep and cows is a common habit in many societies, and the head is cooked in several ways, so what is the nutritional benefit it provides to the body?
In the Arab world, it is known to cook lamb’s head. In the Levant, and it is often cooked with lamb’s guts and feet, and the latter is known as korein. In Iraq, the cooked head of lamb and what accompanies it are known as “baja”. Some also like to cook the brain where the eater then breaks the skull bone and extracts it, and the broth is eaten with bread or rice or extracted fresh and then used to prepare dishes that may include other ingredients such as onions. This recipe is beneficial beyond imagination.
Oven-Roasted Lamb Head
- A sheep's head cleaned and cooked in salted water with a little bay leaf thyme, an onion head cut into 4, a clove of garlic, pepper and cumin
- 4 cloves of garlic
- A bunch of chopped parsley
- 1 Pinch of pepper
- 1 Pinch of ground cumin
- 2 glasses of broth from the cooking sauce of the sheep's head
- A handful of olives pitted and boiled in water (to minimize the salt)
- Start by boiling the head of lamb in water with herbs for about 10 minutes; then remove the head from the water and bone the head
- Cut the head of lamb and cut into pieces
- add the crushed garlic, chopped parsley
- Add the ground pepper and cumin
- Mix everything very well, place in the fridge for 2 to 3 hours to marinate well
- add the olives, and the broth from the cooking water
- Place in the oven for about 10 to 15 minutes; check from time to time, if the meat is not tender yet, bake for additional time
- Serve this delicious dish, with fries, or rice, or even simply with a nice salad
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