Ingredients
- 325 oven
- 2 garlic (cloves)
- 1 lambs head
- 3/8 c olive oil
- 1/4 c wine (red)
- 1 1/2 ts oregano (crushed)
- 1/2 ts pepper (freshly ground)
- 1/2 ts salt
of parsley, surrounded by cherry tomatoes. Decorate with a garland of daisies. To serve, crack head down center and remove meat. From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.
