This recipe comes to us from Shahab. Shahab is a loyal Dickson’s customer who’s never met an offal (organ) cut he was afraid of. Lamb testicles, sheep heart, beef liver… You name it, he’ll try to cook it.

What can I say about cooking sheep head that will alleviate fears that I’m nuts, probably nothing but I’ll give it a shot. First, how about that billions of people wouldn’t think it was weird but recognize it as a tasty, common meal. Second, our collective ancestors have been making this meal or something very similar to it for thousands of years. Third, that you have been eating all of these parts your whole life through the consumption of sausage, baloney, and hot dogs. Fourth, variety is the spice of life. Fifth, that we should respect the animals we eat and therefore consume every part of them. And finally, that sheep heads taste good.

I’ve never roasted Sheep heads before so I tried out two different methods and seasoning options.

Both heads are getting roasted in the oven, but I boiled one of them in salted water for 10-15 minutes to see if it made a difference.

It’s hard to go wrong with roasted veggies. I got these at the farmers market that same day. Carrots, Leeks, Squash, and green onions.






One head got seasoned with red vinegar, oregano, garlic, EV olive oil, salt and pepper.
The second head was seasoned with rosemary, garlic, EV olive oil, Salt and Pepper.
They roast by themselves for about an hour at 350.

I added the veggies, seasoned with salt, pepper, EV olive oil, and roasted for another 45 minutes or so.