Even if you don’t like the reminder, you need to remember that consuming meat is far more involved than that piece of cardboard and plastic wrap in the grocery store leads you to believe.
Simmer lamb heads for 10 minutes in a big pot of water. Dab dry with paper towel or cloth. Rub with olive oil, season with salt, pepper and fresh rosemary. Roasted in a 325 oven for 2 hours. Peel everything off, including eyeballs (and brains if you want). Use a big knife to chop or mince everything together. Heat a cast iron pan to high, add your favourte cooking oil and drop in a few handfuls of meat. Sear for 3 seconds (it should get nice and crispy). Scoop onto homemade corn tortillas, and top with whatever you want.