CookEat Recipe
Braised Lamb Head with Tomato and Parsley
A professionally prepared lamb head braised lengthwise in garlic, parsley, stock and tomato, served as tender boneless meat in its juices.
Method
Steps
Step 1
Gather the ingredients: 1 lamb head sold specifically for human consumption, professionally cleaned and split lengthwise into two halves by an inspected food supplier; 1 garlic clove, finely chopped; 1 tablespoon chopped parsley; 2 tablespoons olive oil; About 500 ml hot ready-to-use stock, including an initial 150 ml ladle; Salt and black pepper; 15 g butter; 100 ml plain tomato purée.
Step 2
Use only a professionally prepared edible lamb head from an inspected food supplier. The head should already be cleaned and divided along its length; do not attempt the supplier preparation at home. Keep refrigerated until cooking.
Step 3
In a wide heavy casserole lightly colour the garlic and parsley in the olive oil over moderate heat, about 30–60 seconds. Stop the browning with an initial ladle of stock, about 150 ml. Add the two head halves in their natural shape, season with salt and pepper and cover.
Step 4
Simmer very gently, turning the halves carefully as needed and adding stock in small amounts to prevent drying. About halfway to tenderness, after roughly 45–60 minutes, add the butter and tomato purée. Continue until the meat is tender and every thick edible part reaches at least 74°C, about 90–150 minutes in total or longer if needed.
Step 5
Lift the cooked halves carefully onto a clean tray. While still hot, remove the edible meat from the bones, checking for bone fragments, and discard the bones and any parts not intended for eating. Return the boneless meat to the hot cooking sauce and serve promptly. This serving method leaves the meat tender and easy to eat.
Step 6
One tablespoon tomato paste diluted in a little stock may replace the tomato purée. Adjust the remaining stock to leave a small sauce. This is the braised preparation; no batter, frying bath or lemon garnish is added.
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