Capuzzelle di Agnello (Lamb's Head)

Capuzzelle di Agnello - Lamb's Head... a treat for Easter!

Capuzzelle di Agnello (Lamb's Head)


For 1 Person(s)


  • 1 lamb's head, skinned and cleaned (cut in half and tied back together with twine)
  • 4 ounces butter (melted or room temperature)
  • 1/3 cup extra virgin olive oil
  • 4 cloves garlic finely chopped
  • 1 1/2 teaspoon oregano
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup red or white wine


  1. Remove eyes and tongue of lamb's head.
  2. Parboil lamb’s head and tongue fully submerged in pot of boiling salted water covering head for 10 minutes.
  3. Leave tongue to simmer for 20-30 minutes longer in salted water. Remove, run under cold water, remove the outer tongue skin, or can be sliced into small slivers after cooked.
  4. Return tongue to lamb's mouth.
  5. Make a marinade by combining Butter (½ the amount), Olive oil (½ the amount), red wine, oregano, garlic, salt and pepper ingredients; pour over head while warm and marinate for 1 hour, turning occasionally.
  6. Bake in a 325F oven for 1 1/2 hours, basting and turning over every 20-30 minutes.
  7. Remove from oven and turn oven broiler on high.
  8. Take the remaining butter (melted) and olive oil with a minced clove of garlic, salt and splash of wine mixed together. Pour half of this mixture onto the head put into the broiler about 6 inches from flame for about 5-10 minutes until minced garlic becomes lightly browned, turn over and put on the remaining mixture and again broil until lightly browned.



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