A Lamb Headcheese recipe from Matthew Stillman
two lamb heads
lots of seasoned chicken stock
a big head of parsley that you chop up fine
a cup of nuts (your choice) that you toast and crush
white wine vinegar
Braise heads in a big stock pot for about 3 1/2 to 4 hours until mandible can pull away from skull. The meat should be soft but not pasty.
Pour liquid off and let it cool so you can skim the fat off.
Let the skulls cool a bit too and pull meat off skull. Dont include eyes or roof of mouth, inner ear, brain or inner lip flaps. While pulling meat off realize that your skull is very similar and has the same nooks and seams and attachment points. Reflect on your shared qualities with this lamb.
Separate meat and fat and then make a 90/10 mixture. mix that with your nuts and parsley salt pepper and vinegar to taste.
Put plastic wrap into a loaf pan and pour enough of the stock to just cover the meat. Cover and refrigerate overnight.
Slice thinly the next day.