Preparation:

After you boil the lamb’s head well and clean it from the bones, take the finely chopped onion, fry it in heated butter and add the flour. Then dilute the roux and add the drained broth and lamb. Cook for about 10 minutes and remove from the heat. Finally, add a mixture of scrambled eggs, sour milk and vinegar. You can also season your soup with pepper or finely chopped parsley.
Serve with:
The lamb’s head soup is so good that it doesn’t need any additives. However, if you want it to be a little more filling, you can add croutons – finely chopped toast that makes soups and stews complete meals.