Smoked Sheep's Head with Traditional Norwegian Accompaniments

Ingredients

• 1 sheep's head (cleaned and prepared) 1 sheep's head (cleaned and prepared)
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon whole black peppercorns 1 tablespoon whole black peppercorns
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 4 bay leaves 4 bay leaves
• 4 cloves garlic 4 cloves garlic
• 1 onion, sliced 1 onion, sliced
• 4 carrots, peeled and chopped 4 carrots, peeled and chopped
• 4 potatoes, peeled and quartered 4 potatoes, peeled and quartered
• Lingonberry jam, for serving Lingonberry jam, for serving
• Flatbread or lefse, for serving Flatbread or lefse, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   In a large pot, bring water to a boil and add the sheep's head. Boil for 10 minutes to remove any impurities.
3. 3.
   Remove the sheep's head from the pot and rinse it under cold water.
4. 4.
   In a mortar and pestle, crush the sea salt, black peppercorns, thyme, rosemary, and bay leaves to create a seasoning mixture.
5. 5.
   Rub the seasoning mixture all over the sheep's head, ensuring it is evenly coated.
6. 6.
   Place the sheep's head on a wire rack in a roasting pan and roast in the preheated oven for 30 minutes.
7. 7.
   Reduce the oven temperature to 180°C (350°F) and continue roasting for another 2 hours, or until the meat is tender and the skin is crispy.
8. 8.
   While the sheep's head is roasting, prepare the sides. In a separate pot, boil the carrots and potatoes until tender.
9. 9.
   Serve the smoked sheep's head with the boiled carrots and potatoes, lingonberry jam, and flatbread or lefse.

Treat your ingredients with care...

• Sheep's head — Ensure the head is thoroughly cleaned and prepared by a butcher before starting the recipe to remove any excess hair or debris.

Tips & Tricks

• To enhance the smoky flavor, you can use wood chips or chunks specifically designed for smoking in your oven.
• Serve the sheep's head with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a milder flavor, you can soak the sheep's head in cold water for a few hours before cooking to reduce the gaminess.

Serving advice

Serve the smoked sheep's head as the centerpiece of the meal, with the boiled carrots and potatoes arranged around it. Accompany it with lingonberry jam and flatbread or lefse on the side.

Presentation advice

Present the smoked sheep's head on a large platter, showcasing the crispy skin and tender meat. Garnish with fresh herbs, such as parsley or dill, for an added touch of color.