30 minutes

3 - 4 hours

2 - 2

1 whole sheep head

Method

1.    Ask your butcher to clean the sheep’s head. If you need to get rid of any excess wool, use a razor. Scrape the inside of the ears with a sharp knife to clean completely. Open mouth and rinse inside well, having water run out the throat.

2.    Fill a bucket full of water and place a handful of salt in, stir to dissolve. Cover head completely in the water.

3.    Soak for an hour, then remove from water and rinse, then dry the head well with paper towels.

4.    Put some salt in the mouth and salt the whole head on the outside as well. Wrap head in foil.

5.    Place the head in a baking pan or dish and cover. Bake in a preheated oven at 180 °C for about 3 – 4 hours. A bit of water will ensure that the meat will not dry out. Open the foil and lid for the last 30 minutes to brown head slightly. When the head is soft, it can also be browned over coals.

 Tip

 The head can also be boiled in water until soft and then browned over coals.