Stewed Lamb's Head

Ingredients

• lamb's head
• garlic
• parsley
• olive oil
• meat broth
• salt
• pepper
• butter
• tomato sauce or tomato paste (conserva)

Instructions

1. Split the lamb's head lengthwise into its two natural halves and place them in a wide pan.
2. Make a soffritto of garlic, parsley and olive oil; when it colours, stop it with a ladleful of broth.
3. Add the head, season with salt and pepper; at half-cooking add a little butter and some tomato sauce or paste.
4. Finish cooking with more broth as needed. The meat around the eye is the most delicate.