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Lamb Head Cheese Roulade on a plate.
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Lamb Head Cheese Roulade with Collard Greens

Lamb Head Cheese Roulade with Collard Greens
Prep Time15 minutes
Cook Time4 hours
Brining Time1 day
Total Time1 day 4 hours 15 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: Heacheese, Lamb, Offal
Servings: 6 servings
Calories: 305kcal
Cost: 10

Equipment

  • 1 large braising pot to fit the head for cooking

Ingredients

Lamb or Goat Head

  • 1 ea lamb Head
  • 1 gallon water
  • 1/2 cup salt
  • 4 ea small onions
  • 2 oz Herbs like oregano, thyme, rosemary or sage
  • 5 oz Carrot
  • 5 oz Celery

Wrap and Filling

  • 4 ea Carrots
  • 2 ea leeks
  • 10 ea collard leaves
  • 1 teaspoon salt
  • 1 teaspoon extra virgin olive oil

Oregano Vinaigrette

  • 3 oz Vinegar
  • 1 ea Orange
  • 1 oz Oregano
  • 1 ea Shallot
  • Black Pepper
  • Salt
  • Aleppo Pepper
  • 4 oz extra virgin olive oil

Instructions

Lamb Head

  • Clean the lamb head and remove any extra hairs. Combine 1 gallon water with 1/2 cup salt, whisk until dissolved. Add the lamb head and refrigerate for 24 hours.
  • Remove lamb head from water. Discard water. Place lamb head in a pot large enough to hold it.
  • Chop 5 oz each of carrots and celery into ¼ inch pieces and scatter around lamb.
  • Add herbs and onions.
  • Cover the head with water, or if the pot isn't deep enough, flip the head halfway through.
  • Place a lid over the pot and bake in oven at 300°F for approximately 4-6 hours until fork tender. Remove from oven and cool.
  • In a separate stock pot bring a half pot of water seasoned with salt to a simmer and add leeks and carrots. Cook until tender, about 15 minutes. Remove leeks and carrots, then add collard greens, cook until just tender, remove and reserve.

Headcheese Roulade

  • Remove cooled lamb head from broth and begin to shred the meat.
  • Take head broth and reduce until about 1/4 cup.
  • Remove the tough rib from the middle of each collard leaf.
  • Overlap tender collard greens to ensure no leakage results on top of tinfoil. Spread shredded meat to collard greens and pour broth over shredded meat.
  • Add carrots and leeks. Roll up tighltly in foil or cling film.
  • Refrigerate until completely chilled and set, preferably overnight
  • Remove roulade from the tinfoil and prepare the oregano sauce.

Oregano Vinaigrette

  • Mix together vinegar, oregano, minced shallot, and extra virgin olive oil.
  • Zest one orange and then add juice.
  • Season with black pepper and salt to taste as you would a dip or dressing for meat.

Serving

  • Sear the roulade in an oiled cast iron skillet, then warm gently in an oven. Slice into large rounds and serve garnished with the oregano vinaigrette.

Notes

If you're looking for a traditional  version, see Chef Alan Bergo's classic headcheese recipe.

Nutrition

Serving: 4oz | Calories: 305kcal | Carbohydrates: 6g | Protein: 16g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 49mg | Sodium: 9937mg | Potassium: 442mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4632IU | Vitamin C: 4mg | Calcium: 142mg | Iron: 4mg