Slow-cooked lamb head and feet

Directions

1. Place the sheep’s head and feet on the grill to cook them over an open flame. ≈ 3 min
2. Scrape off the skin with a knife and remove the hoof while it’s still warm. ≈ 3 min
3. If necessary, rinse the hairs with warm water. ≈ 8 min
4. Heat iron rods made of iron with a flame. ⏱ ≈ 10 min
5. Remove any remaining hairs. ≈ 3 min
6. Wash with warm water, using a knife to scrape away any residue. ≈ 2 min
7. Cut the feet into 2 or 3 pieces. ≈ 8 min
8. Separate the nail tips and remove the inner part, which you will discard. ≈ 3 min
9. Divide the head into two parts: the lower jaw and the upper jaw. ≈ 2 min
10. Cut through the skull and remove the brain. ≈ 3 min
11. Wash your hair and place it in the pot. ≈ 2 min
12. Wash and clean the head of the fish, then cut it into 4 or 5 pieces. ≈ 8 min
13. Submerge each piece in the bubbling water and scrape it with a knife. ≈ 3 min
14. Don’t put all the pieces in the hot water at once, because the outer layer will start to disintegrate. ≈ 3 min
15. Cut the cleaned belly into 4 to 5 cm pieces. ≈ 8 min
16. Place it in the pot with the head facing down, then put it on the stove. ≈ 3 min
17. Stir gently while boiling, and do not add salt. ⏱ ≈ 10 min
18. Once cooked, remove the larger bones. ≈ 3 min
19. Cut the large pieces of meat into smaller portions. ≈ 8 min
20. Place it on the grill and cook. ⏱ ≈ 10 min