Brain soup and lamb's leg

Ingredients for people 4

• 4 sheep or lamb heads with tongue
• 4 legs of lamb or sheep
• 3 1i of water
• 4 crushed garlic cloves
• 3 / laurel sheet
• 2 large onions cut into 4 slices
• 1 teaspoon of turmeric
• Salt
• Pepper
• 1 teaspoon of cinnamon powder

Preparation

Wash the lamb's head and legs thoroughly (squeezing any remaining hairs over the gas flame and letting the meat soak in water and lemon or vinegar). Cut the head in half vertically and dip all the pieces of meat into a high-sided pot with the water, garlic, bay leaf and onions. When it starts to boil, gradually remove the foam that forms on the surface with a slotted spoon. Cover the pot by simmering slowly for about 3-4 hours, skimming from time to time, adding more water if necessary and adjusting with pepper and salt to your taste. When the meat is very tender and comes off the bones easily, it can be considered cooked. It is important that at least 4 cups of tasty broth remain in the pot after cooking. At this point, remove the pieces of meat from the broth and bone them completely, also extracting from the bones of the head any edible part if desired (tongue, brain, eye). Cut and serve hot with bread.