How to make
Boil the lamb heads until ready, then scrape the meat off.
Fry the chopped onion in the heated butter and add the flour, then dilute the roux and add it to the strained broth and lamb meat. Put to boil for around 10 minutes and remove it from the heat.
Thicken the soup with beaten eggs, yogurt and vinegar. Serve the lamb's head soup with black pepper and finely chopped parsley.
