Lamb Head

Whole lamb head, prepared to your specification. We supply it within our Others range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include traditional slow-cooked and roasted head dishes, and soups where the head is the base.

What it is

Supplied whole. A traditional item across Turkish, Middle Eastern, North African and Mediterranean kitchens, ordered by cooks who already have a method for it.

How it is prepared

Whole, split, or prepared to the specification you give us.

Cut specification

Typical trade use

Traditional slow-cooked and roasted head dishes, and soups where the head is the base. Long, slow cooking, wet or covered.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Others range or all Lamb cuts. Related cuts in the same range: Lamb Head Skinless and Lamb Feet. For traditional slow-cooked dishes we also supply Lamb Neck. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Head supplied?

Whole, split, or prepared to the specification you give us. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Head for?

Traditional slow-cooked and roasted head dishes, and soups where the head is the base.

How does Lamb Head differ from Lamb Head Skinless?

Within the Others range, the two sit close together in the range, cut to slightly different specifications.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.