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2 Serves
106 Mins
Thoroughly clean the sheep head and ensure it is properly salted and dried before beginning the cooking process.
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MexicanVitamin B2
2 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
840 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
658 mg / 1,250 mgPotassium
583 mg / 4,700 mgSodium
1800 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
19 g / 20 gCholesterol
113 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Place the sheep head into a large stock pot and cover it completely with water, adding a pinch of salt for seasoning.
Bring the water to a gentle boil, then reduce the heat and simmer the head for approximately 90 minutes until the meat is tender and easily pulls away from the bone.
25
g149
g14
g
Scottish
Peruvian