Lamb Head

The Lamb Head is a traditional, specialty cut commonly used in cultural and heritage cooking. Valued for its rich flavor and versatility, it’s often prepared by slow cooking, roasting, or braising to create deeply flavorful dishes. Popular in a variety of cuisines, lamb head is typically used for soups, stews, or whole-roast preparations where low-and-slow cooking brings out its best texture and taste. Perfect for: Traditional & cultural recipes Slow cooking or braising Soups & stews Whole-roast preparations Details: Whole lamb head Specialty cut Raw & ready to prepare Best cooked low and slow A classic ingredient for authentic, time-honored dishes.