Lamb's head, burnt (piece)
Authentic Lamb's Head – Traditional Specialty in Premium Halal Quality
For lovers of authentic traditional cuisine, lamb's head is an indispensable delicacy. In many cultures, particularly in the Maghreb and the Middle East, it is considered the most prized cut for special occasions. The meat – especially the cheeks – is incredibly tender and juicy after cooking, possessing a deep, distinctive aroma unlike any other cut.
Why our lamb's head is the right choice:
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100% Halal certified: The highest religious purity is guaranteed. Slaughtering is carried out strictly according to Islamic rites and under the highest quality standards.
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Thoroughly cleaned: We know how important preparation is. Our lamb heads are professionally cleaned and prepared ready for cooking to make your work in the kitchen easier.
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The most tender meat: Connoisseurs especially appreciate the cheek meat (Lahma dial Ras), which becomes so soft when slowly steamed or braised that it melts on the tongue.
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Pure tradition: Whether for a family meal after Friday prayers or for festive holidays – with this product you bring real tradition into your home.
Product details at a glance:
| Characteristic | Details |
| Condition | Fresh, carefully cleaned and vacuum-packed |
| type of meat | 100% lamb (Halal) |
| The taste | Intense, aromatic and extremely delicate |
| preparation | Ideal for steaming (Mechoui style) or for tagines |
| storage | Store at max. +4°C (use quickly) |
Inspiration from the kitchen
Lamb's head develops its full potential when cooked using very slow methods:
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Steamed Lamb's Head (Moroccan Style): Cook the meat in a steamer with onions, garlic, and herbs until it easily falls off the bone. Traditionally served with a mixture of salt and cumin (kamoun).
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Tajine de Tête: Slowly braise in a spicy sauce with chickpeas, raisins and oriental spices such as ginger and saffron.
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Head cheese or stew: As a base for hearty, traditional soups that warm and strengthen, especially in winter.
Our preparation tip: The best way to cook a lamb's head is by steaming it for several hours. Only place the meat on the plate when it is incredibly tender. Serve small bowls of cumin and coarse salt separately – guests can dip the tender meat directly into them. An unparalleled taste experience!
Important note regarding the illustration
Natural product: Each lamb's head is unique and naturally varies in size and shape. The product images serve as a serving suggestion and show the dish as prepared. The delivered product is fresh, cleaned, and securely vacuum-packed.
