hog's head cheese

Ingredients

• Servings: 24
• 2 tablespoons vegetable oil
• 3 pounds lamb shoulder, trimmed and cubed
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 tablespoons minced garlic
• 2 tablespoons dried parsley
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons seasoning
• 3 cups water or lamb stock
• 3 (.25 ounce) envelopes unflavored gelatin
• 1 cup boiling water

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 10 hrs 20 mins


• heat the oil in a 4 quart pot over medium-high heat. add the lamb roast, and brown on all sides. reduce heat to medium, and add the onion, bell pepper, celery, and garlic. season with garlic, parsley, basil, salt, pepper, and seasoning. pour in 3 cups of water or lamb stock, and bring to a boil.
• cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. when the lamb is ready, it should be completely shredded and reduced to a stringy consistency.
• dissolve the gelatin in 1 cup of boiling water, then stir into the lamb mixture very well. pour into a mold or casserole dish, and chill until set, about 8 hours.
• to unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert a serving tray. serve with your favorite crackers.