Sheep's head cooking

[merithyn]

What the fuck?

You actually raised a lamb and now you are going to slaughter it? What are you? A nazi-in-training?

Where do you think your meat comes from,  Marti?

[Norgy]

You get your meat and fish from trees, I guess, Marti.

[Valmy]

Where do you think your meat comes from,  Marti?

Sheep meat come in a can, it was put there by a man, in a factory downtown.

[Richard Hakluyt]

Heh, I can still recall my surprise as a child when I found out that the (delicious) tongue we ate on Sunday teatimes was ..........tadaa!.......tongue 

[merithyn]

There were frozen sheep's heads in Icelandic supermarkets next to pizza etc. So I guess Legbiter could provide a traditional recipe.

Yes.

Frozen sheep head's jelly. 

http://icelandreview.com/stuff/multimedia/2009/02/12/sheeps-head-jelly

Contains a helpful video clip on how to make it. I'll sometimes eat a pound of it for lunch.

While this looks really good to me, I'm pretty sure Max would have to leave the house while I a) cooked it, and b) ate it. The consistency of aspic is a real turn off for him.

[Savonarola]

If you're not worried about scrapie, the Lebanese marinate lamb's brain in lemon and olive oil and then fry them:

Nikha'at Miqliyah

They're good, but I wouldn't make a regular habit out of eating them.

[merithyn]

Heh, I can still recall my surprise as a child when I found out that the (delicious) tongue we ate on Sunday teatimes was ..........tadaa!.......tongue 

The recipe that I have:

Stewed Lambs' Tongues

Place six lambs' tongues in a saucepan of water and boil for an hour and a half; take them out, plunge into cold water, take out again and skin. Place a little more than three tablespoonfuls of butter in a saucepan, with an onion cut in slices, two slices of carrot and three of turnip, and cook gently for a quarter of an hour. Sprinkle in three tablespoonfuls of flour, and stir well until it is brown, pour in a quart of stock, boil it up, put in the tongue, and sprinkle over a tablespoonful of salt and a little pepper, and add a bunch of sweet herbs. Place the saucepan at the side of the fire, and let it simmer for two hours. When they are done, put the tongues in the center of the dish, garnish with a vegetable, strain the gravy over, and serve,

Actually, this is a late 19th century recipe, but it's pretty close to the other one that I have.

[merithyn]

If you're not worried about scrapie, the Lebanese marinate lamb's brain in lemon and olive oil and then fry them:

Nikha'at Miqliyah

They're good, but I wouldn't make a regular habit out of eating them.

I think we're using the brains to try to make leather out of the older sheep that are also getting slaughtered later this month. The lambs will be made into wool rugs. The sheep will have thicker skin, so will make better leather for our purposes.

[Josquius]

Crack open the skull and give it to the dogs is the traditional way I believe?

[Savonarola]

If you're not worried about scrapie, the Lebanese marinate lamb's brain in lemon and olive oil and then fry them:

Nikha'at Miqliyah

They're good, but I wouldn't make a regular habit out of eating them.

I think we're using the brains to try to make leather out of the older sheep that are also getting slaughtered later this month. The lambs will be made into wool rugs. The sheep will have thicker skin, so will make better leather for our purposes.

That's interesting; how are lamb's brains used in the tanning process?

I assume you're doing the tanning somewhere far away from your property. 

[merithyn]

If you're not worried about scrapie, the Lebanese marinate lamb's brain in lemon and olive oil and then fry them:

Nikha'at Miqliyah

They're good, but I wouldn't make a regular habit out of eating them.

I think we're using the brains to try to make leather out of the older sheep that are also getting slaughtered later this month. The lambs will be made into wool rugs. The sheep will have thicker skin, so will make better leather for our purposes.

That's interesting; how are lamb's brains used in the tanning process?

I assume you're doing the tanning somewhere far away from your property.

Here's a website that kind of goes through the process. This is the way tanning has been done for thousands of years, before we started using chemicals for everything. I'm hoping to get some leather that is made in a medieval fashion so that I can try to make a leather bottle from it. I've been playing around with 13th - 14th century leathercrafting.

http://www.braintan.com/intro/intro.html

And yeah, this is all taking place out on the farm where the sheep are kept. We live in town.

[Savonarola]

Here's a website that kind of goes through the process. This is the way tanning has been done for thousands of years, before we started using chemicals for everything. I'm hoping to get some leather that is made in a medieval fashion so that I can try to make a leather bottle from it. I've been playing around with 13th - 14th century leathercrafting.

http://www.braintan.com/intro/intro.html

And yeah, this is all taking place out on the farm where the sheep are kept. We live in town.

I've been to the tanning works in Fez where they still follow the same process as they did in the middle ages.  That's a smell I will never forget.

[merithyn]

I've been to the tanning works in Fez where they still follow the same process as they did in the middle ages.  That's a smell I will never forget.

Dude, I grew up down the street from three packing plants. When the wind blew just right, it made your eyes water. Plus, half the men I knew worked at them, so they brought the smell home with them.

Not pleasant, but doesn't affect me nearly as bad as it does most.

[garbon]

The traditional Norwegian way to serve sheep's head is to salt it, smoke it and hang it for a while. Like a month or so.

It's considered "traditional food". I can't help you with any recipe, meri, but I support your effort in using the whole of the animal. It's how it should be, really.

You could see if you find an English language recipe for "smalahove". Which is sheep's head.

Why should it be that way? Using the whole animal, I mean.

[merithyn]

The traditional Norwegian way to serve sheep's head is to salt it, smoke it and hang it for a while. Like a month or so.

It's considered "traditional food". I can't help you with any recipe, meri, but I support your effort in using the whole of the animal. It's how it should be, really.

You could see if you find an English language recipe for "smalahove". Which is sheep's head.

Why should it be that way? Using the whole animal, I mean.

Waste not want not.