lamb head

Flavor and Texture: Lamb’s head meat is known for its rich, savory flavor and its soft, often gelatinous texture, especially on the cheeks. Edible Parts: The cheeks are the main attraction, but the tongue, brain, and even the eyeballs are also frequently consumed. Preparation: Common preparation methods include: Poaching/Slow Cooking: The head is usually slow-cooked or boiled with spices for several hours until tender; sometimes it is pressure-cooked to speed up the process.