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Loading...Smiley is a celebrated South African braai classic: a whole sheep's head slow-grilled over wood coals until the meat is smoky, tender, and falling from the bone. The skull's lips pull back as it cooks into a toothy grin, giving the dish its name. Pickled tongue, cheek meat, and brain are prized bites, served with soft white bread, lemon wedges, and a coarse salt-and-pepper seasoning.
Prep Time30 mins
Cook Time240 mins
Total Time270 mins
Servings4
Yield4 hearty servings
Nutrition Facts
Per serving (estimated)
- 680 kcalCalories
- 46 gFat
- 17 gSaturated Fat
- 8 gCarbs
- 1 gFiber
- 1 gSugar
- 58 gProtein
- 920 mgSodium
- 540 mgPotassium
- 32 mgCalcium
- 6.5 mgIron
- 6 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the Sheep Head
- 1 whole sheep head (about 2.2-2.7 kg), wool singed off and skull cleaned
- 3 tbsp coarse sea salt
- 2 tbsp freshly cracked black pepper
- 1 tbsp smoked paprika
- 2 tsp ground coriander
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 whole lemon, halved
For the Baste and Serving
- 1/3 cup sunflower oil
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tsp peri-peri or cayenne powder
- 4 thick slices of soft white bread
- 2 whole lemons, cut into wedges
- 1 small bowl of coarse salt for dipping
Directions
- Prepare the sheep head: rinse thoroughly under cold running water, removing any remaining wool, loose skin, or debris. Pat completely dry with paper towels.
- Mix the dry rub in a small bowl: coarse sea salt, cracked black pepper, smoked paprika, ground coriander, garlic powder, and onion powder. Rub the mixture generously over every surface of the head, pressing into the crevices around the eyes, ears, and jaw. Let it rest at room temperature for 20 minutes.
- Prepare a steady charcoal or wood braai with a low, even heat (around 160-180°C). You want glowing coals, not flames. Place a drip tray beneath the cooking grate.
- Set the head on the grate meat-side down and roast slowly for 3.5 to 4 hours, turning every 30 minutes so it cooks evenly on all sides. The meat should pull cleanly from the bone and the skin should crisp and char lightly without burning.
- Whisk together the baste ingredients: sunflower oil, white wine vinegar, lemon juice, and peri-peri powder. Beginning at the 2-hour mark, brush the baste over the head every 20 minutes to build a glossy, flavorful crust.
- Test for doneness by checking the cheek and tongue: the meat should be fork-tender and slide easily from the jawbone. The lips will have drawn back, exposing the teeth in the famous "smile."
- Transfer the head to a sturdy wooden board or large platter. Let it rest 10 minutes, then carve the cheek meat, tongue, and temple meat directly from the skull for each guest to eat with their fingers or with bread.
- Serve immediately with thick slices of soft bread to soak up juices, lemon wedges for squeezing over the meat, and small bowls of coarse salt for dipping each bite.
Cook’s Notes
- Source the head from a trusted butcher and ask them to singe, scrape, and split the bottom jaw slightly so heat penetrates evenly during the long braai.
- Keep a spray bottle of water handy to tame flare-ups, especially during the final hour when fat renders heavily.
- Use hardwood like rooibos, sekelbos, or oak for authentic South African flavor; avoid soft pine which imparts bitterness.
- Pair with a simple chakalaka-style relish on the side (canned beans, grated carrot, onion, and chili) for brightness against the rich meat.
- Eat the brain by gently cracking open the top of the skull once cooked – it is considered the prized portion in Cape Town street tradition.
