Lamb Head Aspic
Description
The appetizer is quick and simple to prepare. 1. First, wash and clean the head and feet. Prepare a large container, place the meat ingredients in it, and cover with cold water. Let soak overnight (at least 12 hours). 2. Then butcher the head, rinse it and the feet again under running water. Place in a pot and cover with water. 3. After it comes to a boil, skim off the foam that forms. 4. After a couple of hours, add an onion, carrot, and root vegetables to the pot. Add salt and spices. 5. Cook the aspic from lamb’s head at home over low heat until the meat separates from the bone. 6. Then carefully remove the meat and let it cool. Pick it apart and spread it on the bottom of the mold(s). 7. Strain the broth several times. 8. Dissolve the gelatin in a small amount of broth. Pour it into the rest and mix. 9. Pour into molds. Let cool slightly and refrigerate. That’s one option,