How to cook
The lamb heads are washed well. They are most delicious when blow torched and that way the skin remains and gives this traditional appetizer an incredible smokey aroma and taste.
Place them in a pressure cooker, fill it with water and season them with salt and peppercorns. Boil them for about 60-70 minutes.
Remove the heads from the pot and leave them to cool.
They are deboned and the the tongue is peeled.
Place the deboned meat in a baking pan, pour beer over it, sprinkle it with ground black pepper and add the butter.
Bake it in a preheated oven until it aquires a golden brown color.
Sprinkle it with finely chopped parsley and serve it warm.
The lamb head in butter is served with crushed garlic and vinegar.
Enjoy your meal!