Albanian Lamb Head Soup with Garlic Vinegar

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A traditional Albanian winter staple simmered from a whole split lamb head and trotters until the broth turns silky with natural collagen. The rich broth is finished with a sharp garlic and vinegar sauce and mopped up with toasted bread for a deeply satisfying, restorative meal.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 16 gCarbs
• 1 gFiber
• 2 gSugar
• 38 gProtein
• 780 mgSodium
• 580 mgPotassium
• 60 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the broth

• 1 lamb head (about 1.4 kg / 3 lb), singed and split by the butcher
• 2 lamb trotters, cleaned and trimmed
• 4 liters cold water
• 2 medium yellow onions, peeled and halved
• 1 whole head of garlic, halved across the equator
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 2 tablespoons kosher salt

For the garlic-vinegar sauce

• 8 cloves garlic, finely grated
• 3 tablespoons white wine vinegar
• 1 teaspoon kosher salt
• 1/4 cup hot broth from the pot
• Optional: 1 small red chili, finely minced

For serving

• 8 thick slices country-style bread, toasted
• Black pepper, freshly cracked
• Lemon wedges
• Pickled hot peppers

Directions

1. Soak the lamb head and trotters in cold water for 30 minutes, then drain and rinse well to draw out residual blood.
2. Place the head and trotters in a large stockpot, cover with 4 liters of cold water, and bring to a rolling boil over high heat. Boil hard for 5 minutes, then drain, rinse the meat, and wash the pot clean to remove impurities.
3. Return the meat to the clean pot, add the onions, halved garlic head, bay leaves, peppercorns, and 2 tablespoons of salt. Pour in fresh cold water just to cover (about 3.5 liters).
4. Bring slowly to a gentle simmer over medium-low heat, skimming any foam that rises during the first 30 minutes. Skim carefully, do not boil, to keep the broth clear and delicate in flavor.
5. Simmer uncovered for 2.5 to 3 hours, or until the meat is falling away from the bones and the broth has reduced slightly and turned a pale, golden, gelatinous consistency.
6. Lift the lamb head and trotters onto a platter. Strain the broth through a fine sieve into a clean pot and discard the onion, garlic skins, bay leaves, and peppercorns. Pick the meat off the bones, discarding gristle and any small bones, and roughly shred.
7. While the meat rests, make the sauce: mash the grated garlic with the salt and chili, stir in the vinegar, and loosen with 1/4 cup of the hot broth so it stays fluid and aromatic.
8. Return the shredded meat to the strained broth, bring just back to a gentle simmer, and taste for salt. Keep the soup hot over very low heat until ready to serve.
9. Ladle the broth with plenty of meat into warm bowls. Set a small dish of garlic-vinegar sauce on the side, add toasted bread, a crack of black pepper, and a lemon wedge so each diner seasons and stirs in their own garlic sauce to taste.

Cook’s Notes

• Ask your butcher to sing off any remaining hair and split the head in half for easier cleaning and faster cooking.
• The first hard boil and rinse is essential: it removes the strong, gamey notes and leaves a clean, mellow broth.
• A longer, gentler simmer gives a naturally gelatinous broth without the need for added stock; chilling it overnight should yield a soft set in the fridge.
• Always serve the garlic-vinegar sauce on the side rather than stirring it all in at once, because the live garlic sharpens dramatically as it sits.
• Leftover broth can be strained and chilled for up to 3 days, or frozen for 2 months; reheat gently so the gelatin melts back in.

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