need receipe to bake, barbque or other, for lamb or goat head?

Answer 1

Isi-Ewu ( spiced goat head)serve 6

Cooked and served in a thick spicy sauce, this is an authentic Eastern Nigeria dish (igbo). A real favourite amongst Nigerians and certainty not for tfie faint-hearted as the heat from the large amount of chillies used is enough to take your palate off. I have reduced the amount of chilli used in this recipe, but it can be increased to suit one's taste. A superb dish to be enjoyed on its own.

1goat (head and legs only)
3 fresh chilli pepper
8 fresh tomatoes
2 onions
1 clove garlic
I teaspoon peppersoup seasoning
3tbs. lemon juice
4tbs. tomato puree
200ml/7floz palm-oil
1lt/2pints stock or water
I onion (sliced)
chopped wild mini
salt to taste


Singe the hairs off the head and legs of goat, scrape and singe alternatively until all the hairs are off. Burn the hoofs and horns, peel them off with the point of a heavy knife. Wash the head and legs thoroughly with soap and a rough sponge or brush. Chop into small pieces with a sharp cleaver and rinse thoroughly, discarding the brains. Pour over the lemon juice and mix in. Leave to rest for 15 minutes. Grind together the onions, garlic, chillies and tomatoes. Place meat in a large pot, add the sliced onions, chillies, stock and seasonings. Cover and cook for 45 minutes. Check and stir frequently. Finally add the grind chillies, tomatoes, onions, palm-oil and wild mint. Bring to the boil and simmer gently for 30-40 minutes until meat is tender. Adiust seasoning and serve in traditional earthenware dishes garnish with chopped mint.

Answer 2

Get your butcher to prepare the lamb head for you: i.e. clean all skin and hair from it, cut off the nose. Wash it well under running water. Sprinkle with some salt and fresh thyme/oregano. Bake well in an oven. This may take 1-2 hours. It is best to bake it wrapped in foil. You can use an earthenware and cover it with aluminium foil. This will prevent it from getting burnt or dry, and preserve the juices. Bake under medium-to-high heat. When the head is well cooked, you can take the meat off the bones, season it to your taste and serve. Alternatively, you can use the pieces of meat to make a soup, which is best served with some crushed garlic and wine vinegar. It is a popular dish in eastern Mediterranean.

Answer 3

Roasted Lamb's Head
1 Lamb's head, skinned and
-cleaned
1/3 c Olive oil
1/4 c Red wine
1 1/2 ts Crushed oregano
2 Cloves garlic, finely
-chopped
1/2 ts Salt
1/2 ts Freshly ground pepper

Remove eyes and tongue of lamb's head. Then parboil head in water to
cover for 10 minutes. Simmer tongue for 30 minutes in salted water;
skin. Return to lamb's mouth.

Make a marinade by combining remaining ingredients; pour over head
while warm and marinate for 1 hour, turning occasionally. Bake in a
325F oven for 1 1/2 hours, basting from time to time. Place on a bed
of parsley, surrounded by cherry tomatoes. Decorate with a garland
of daisies. To serve, crack head down center and remove meat.
http://www.recipesource.com/ethnic/asia/chinese/roasted-lambs-head1.html