To bake a sheep's head is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of a sheep's head (or breast of mutton) roasted with stewing beef and herbs that's served with a sauce made of the brains (or sausage meat) and the peeled tongue. The full recipe is presented here and I hope you enjoy this classic British version of: To bake a sheep's head.
1 sheep's head (with the brains removed) [or two mutton breasts]
freshly-grated nutmeg, to taste
4 tbsp sweet herbs, finely chopped
100g breadcrumbs
2 tbsp finely-grated lemon zest
plain flour for dusting
70g butter
salt and freshly-ground black pepper, to taste
500g stewing beef, cut into pieces
1 bunch of sweet herbs, securely tied
1 onion, halved
1 tsp black peppercorns
1 blade of mace
2 cloves
600ml water
1 sheep's brain (or 300g sausage meat)
2 sprigs of sage
2 tbsp butter mixed to a paste with 2 tsp plain flour
1 tbsp ketchup
2 tbsp red wine
Method:
Wash the sheep's head well (it should already have been stripped of hair), take out the brains then wash the head again. If you are using mutton breasts, then trim the breasts neatly then sew together with the flesh side outwards.
Place the head (or breasts) on a rack then season with the nutmeg and herbs. Mix together the breadcrumbs and lemon zest and scatter over the head. Dust with the flour then dot the butter all over the head and dust with flour once more. Season with salt and black pepper.
Add the mutton, sweet herbs, onions, black pepper, mace, cloves and water in the roasting tin then set the rack on top and transfer to an oven pre-heated to 200°C. Roast for 20 minutes then reduce the oven temperature to 180°C and roast for a further 2 hours or until the meats are cooked through and the head is nicely golden.
In the meantime, bring a pan of water to a boil, add the brains (or sausage meat) and sage and cook for about 40 minutes, or until done through. When the head is ready, remove from the oven and set aside to keep warm. Strain the contents of the roasting tin into a saucepan and make up with 300ml water. Bring to a simmer then chop the brains finely and add to the pan with the sage.
Work in the flour and butter roux, a small piece at a time, then add the ketchup and red wine. Bring back to a simmer and cook until thickened. Turn the sauce into a serving dish. remove the tongue from the head and skin it then arrange the head and tongue in the dish and serve.
