Roasted Lamb's Head (capuzzelle) Cooking With Rick123

Cut the lamb's head in half and clean it out thoroughly.

Dig out the inside of the lamb's head to create space for stuffing.

Soak the lamb's head in a pot of salted water to clean out blood.

Remove the tongue and brains from the lamb's head and place them in a bowl.

Prepare the stuffing by soaking bread in water and squeezing it out.

Add chicken stock, salt, pepper, and fresh parsley to the soaked bread.

Use a garlic press to add fresh garlic to the stuffing mixture.

Stuff the lamb's head with the prepared stuffing, placing beef brains and tongue inside as well.

Cover the stuffed lamb's head with additional bread stuffing.

Preheat the oven to 350°F (about 175°C).

Wrap the stuffed lamb's head in aluminum foil and place it in a roasting pan.

Roast in the oven for 45 minutes to an hour, removing the foil halfway through to allow it to brown.

Equipment Needed

Dietary