Lamb Skilpadjies with Peppered Polenta
August 7, 2019
March 30, 2021

Lamb’s Heads – Whole Roasted Lambs’ Heads

Lamb's Heads - Whole Roasted
Lambs' Heads

Easy to prepare
Serves: 4-6
Prep time: 35 minutes
Cooking time: 2 hours for the lambs head and 30 minutes for the raita, hummus and pumpkin

Lambs head ingredients:

  • 2 lambs heads, cleaned and all cavities rinsed properly
  • 30ml Butter
  • 30ml Extra Virgin Olive Oil
  • 3 onions, peeled and cut into quarters
  • 5 garlic cloves, peeled and crushed 3 bay leaves
  • 1 bottle of your favourite white wine
  • 1 liter of prepared chicken stock
  • 3 stalks of celery, chopped 2 carrots, peeled and chopped
  • Zest of 1 lemon
  • 10ml Za'atar spice
  • 10ml Sumac
  • Salt and pepper to taste


  • Place the butter and olive oil in a heavy based pot and heat until the butter is bubbling.
  • Add the onions, garlic, celery, carrot and bay leaves and fry until lightly browned and cooked.
  • Add the lambs head, wine and stock and cover the pot.
  • Place in a 180 degree oven for 2 hours or until the lambs heads are soft and tender.
  • Once the heads are cooked, take out of the cooking liquid and cool down.
  • Once the heads are cooled, mix the lemon zest, Za'atar and sumac and season to taste.
  • Rub the heads with the spice mix and place them in the oven on 150 degrees until they are warmed through and browned.

Cucumber and mint raita ingredients:

  • 1 Cucumber, peeled, deseeded and cubed in small blocks
  • 1 Cucumber, peeled, deseeded and cubed in small blocks
  • 1 cup (250ml) double cream yogurt
  • Handful of mint, finely chopped Salt and pepper to taste
  • 1 pomegranate, seeded


  • Place the cucumber, yogurt, mint and seasoning in a bowl and mix through.
  • Place the mix inside a serving bowl and top with the pomegranate seeds.

Beetroot Hummus ingredients:

  • 1 medium beetroot, cooked, peeled and cubed 15ml Dijon Mustard 3 garlic cloves, peeled and chopped 5ml Ground cumin 15ml Tahini paste Salt and pepper to taste.


  • Place all the ingredients in a food processor or liquidiser and blend until smooth.
  • Season to taste and place in a serving bowl.

Roasted Olive Oil Pumpkin ingredients:

  • 1 Medium sized butternut or any other pumpkin that is in season
  • 30ml Extra Virgin Olive Oil
  • Salt and pepper to taste


  • Place a griddle pan on high heat until it starts to smoke.
  • Cut the pumpkin in long wedges, removing all the seeds.
  • Brush with the olive oil and season to taste.
  • Place on the griddle pan and grill on both sides until you see the charred lines. Once done, place the pumpkin wedges on an oven tray and roast in the oven until tender. You can also place them in the oven with your sheep's heads.

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