Roasted Lamb's Head

This is old-world nose-to-tail cooking at its most honest. A whole lamb head gets parboiled, marinated in a punchy mix of olive oil, red wine, crushed oregano, and garlic, then roasted low and slow until the meat practically falls off the bone.

The parboiling step is key here. Those 10 minutes in boiling water firm up the exterior and render out excess fat so the marinade can actually penetrate the meat. The tongue gets its own 30-minute simmer before being skinned and tucked back in, which ensures every part cooks evenly.

Don’t rush the marinating hour. That red wine and oregano need time to work into the meat while it’s still warm and the pores are open. Baste regularly during roasting to build up a glossy, herb-flecked crust.

To serve, crack the head down the center and pull the tender meat from cheeks, tongue, and jaw. The cheek meat is the real prize here: incredibly rich and silky from all that collagen breaking down during the long roast.

Chef Tips

• Ask your butcher to skin and clean the head for you. Most will do this gladly with a day’s notice.
• The cheek meat and tongue are the most prized cuts. Serve those first.
• Save any pan juices for drizzling. Mixed with the marinade, they make a killer sauce for crusty bread.
• Present on a bed of fresh parsley with cherry tomatoes for a dramatic centerpiece.

Variations

• Mediterranean style: Add lemon juice and rosemary to the marinade for a brighter, more herbaceous flavor.
• Middle Eastern twist: Swap oregano for cumin and coriander, and finish with a squeeze of lemon and fresh mint.
• Smoky version: After marinating, smoke the head over fruitwood at low heat before finishing in the oven.