The Recipe for the Baked Lamb’s Head with Potatoes

A lamb’s head baked in an oven with onions, potatoes and tomatoes is a typical shepherds’ dish in Sardinia. Many sheep are bread there for the production of the well-known sheep cheese “Pecorino Sardou”. This dish is considered a delicacy because lamb’s brain and tongue are highly nourishing and extremely tasty.

Ingredients for Baked Lamb’s Head with Potatoes

• 2 lamb heads
• 1.1 lb/ 500 g potatoes
• 0.9 lb/ 400 g tomatoes
• 2 onions
• 2 shallots
• 1/2 cup white dry wine
• 2 garlic cloves
• 3.4 fl oz/ 100 g olive oil
• some parsley stalks
• 2-3 saffron leaves
• salt to taste

Cooking Instructions

1. Cut the lamb heads into halves, wash them.
2. Pour olive oil into a baking sheet, put the pieces of the heads, potatoes cut into large pieces, chopped tomatoes, onions, garlic and herbs on. Salt and sprinkle with white wine.


Meat and Potatoes on a Baking Sheet

3. Bake in an oven for about 40 minutes at the temperature of 350 F (180 C).
4. When the potatoes are soft and the pieces of the heads get a nice brownish crust, the dish is ready.
5. Remove the baking sheet from the oven and wait for about 5-10 minutes.


Baked Lamb's Head with Potatoes on a Baking Sheet

6. Then put the heads and the potatoes on plates and sprinkle with the sauce from the baking sheet. Serve the dish hot.