Grilled Sheep’s Head with Aïoli

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

A grilled sheep’s or lamb’s head is not something that everybody will appreciate, but if the thought of it doesn’t upset you, then you really should try it. I first ate one in Spain, and enjoyed it immensely.


  • 1 sheep’s or lamb’s head
  • salt
  • freshly ground black pepper
  • 1 clove


Ask the butcher to split a sheep’s or lamb’s head in two and remove the eyes. Season the cut and uncut surfaces with salt and pepper. Chop the garlic finely with the parsley and sprinkle it over the halves. Drizzle over the oil then place under a preheated hot grill for about 20 minutes on each side. Serve with aïoli.