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Old 10-01-2014, 04:28 PM   #21
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Lamb cuts

Hmm. I would run away in panic, but that's not helpful. Maybe boil it to make Scotch broth? I remember when Campbell's had Scotch broth, it was one of my faves, but we no longer get it here. Lots of barley and veggies.
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Old 10-01-2014, 04:31 PM   #22
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Hmm. I would run away in panic, but that's not helpful. Maybe boil it to make Scotch broth? I remember when Campbell's had Scotch broth, it was one of my faves, but we no longer get it here. Lots of barley and veggies.
I usually make Scotch broth using the bones...not the head. I'm thinking of burying in the field...
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Old 10-01-2014, 04:35 PM   #23
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Lamb cuts

My great grandma used to boil a whole pig's head, and make headcheese. Not that I would ever eat it. Maybe you could make lambcheese. Or bury it in the field. That sounds good.
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Old 10-01-2014, 04:37 PM   #24
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Or bury it in the field. That sounds good.
Unless s/one comes up with a better suggestion, I'm leaning that direction. Supposedly, when cooking it, it really STINKS (probably along the lines of lutefisk). Not happening in my house.
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Old 10-01-2014, 05:55 PM   #25
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Tongue's not the problem--what do I do with the head (other than park it in my downstairs fridge in the meantime?
Oh I'm sorry, I didn't understand that was the problem.

To remove the tongue:
The Nasty Bits: Lamb's Tongue | Serious Eats : Recipes

As for the rest of the head, you can always roast it. I'm not going to post a video because it might be a little grisly for some. But if you search on YouTube for "Roasted Lamb's Head," there are a few recipes.
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Old 10-01-2014, 10:52 PM   #26
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I never heard of making it from lamb, but I used to love this stuff when I was a kid. My mum made it and I don't remember the house stinking.

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Old 10-01-2014, 11:04 PM   #27
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I never heard of making it from lamb, but I used to love this stuff when I was a kid. My mum made it and I don't remember the house stinking.

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Do you provide a translation to English?
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Old 10-02-2014, 12:38 AM   #28
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Do you provide a translation to English?
I'm sorry about that. I wasn't thinking. I used Google translate and fixed up the worst of it. Let me know if any of it doesn't make sense. I see from this that it doesn't actually usually use a head.

Brawn is a traditional variant of the cold cut, which is common on the Swedish Christmas table . Brawn is cooked mainly of pork belly, veal, onion, gelatin and spices , but there are many local variations on the recipe.

The cooking (simple description)

Start to cook the meat in a pan with water, spices and onion until meat is tender, and then allow it to cool. Remove the rind from the bacon and cut the flesh into cubes. Take a towel and soak it in warm water and squeeze. Spread the towel in a round-bottomed bowl . Cover the bottom and sides of the bowl with the rind, with shiny exterior rind down against the towel. Layer the different, kinds of meat with pieces of fat, gelatin and spices. Pull the liner to a hard bundle and tie it with a string of cotton or other heat-resistant natural materials. Boil bundle over low heat for about 20 minutes, preferably in the same broth as before. Pick up the bundle and then allow it to be in the press at least ten hours in refrigerator . Brawn usually served fridge-cold, cut into thin slices, preferably with boiled potatoes and mustard.
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Old 10-02-2014, 12:42 AM   #29
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I still think burying it in the field works. Maybe use the cheeks and braise them. And string the teeth for a necklace.
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Old 10-02-2014, 08:22 AM   #30
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I still think burying it in the field works. Maybe use the cheeks and braise them. And string the teeth for a necklace.
When you get lamb at the supermarket, you don't get the bits and bobs!
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