Recipe: Sheep’s Head and Barley Broth

Hookery Cookery Home > Halloween Recipes > Sheep’s Head and Barley Broth serves 4-6 brave souls


This stewed sheep’s head and trotters recipe might not strictly be traditional Halloween fare but it will certainly terrify all but the strongest of witches at the supper table


  • 1 sheep’s head and trotters
  • 1 lb. (450g) scrag of mutton
  • 1 lb. (450g) turnips
  • 1 lb. (450g) carrots
  • 1 lb. (450g) onions
  • 4 oz. (125g) pearl barley
  • 8 pints of cold water
  • salt and pepper
  • 1 tsp. chopped parsley
  • Cooking Instructions:

    1. Wash, peel and quarter the vegetables
    2. Put the sheep’s head and trotters in a pan of cold water and bring slowly to the boil
    3. Throw away the water
    4. Put 8 pints of cold water into the pan with the sheep’s head and trotters, add a little salt and bring slowly to the boil
    5. When they are boiling, skim the stock and lower the heat
    6. Simmer the meat gently for 3 hours, removing the scrag and trotters after two hours
    7. Cut the meat from the scrag
    8. When the stew is done, put back the meat and trotters, add the parsley and season to taste
    9. After cooking for about five minutes, put the sheep’s head, trotters and vegetables into a serving dish and ladle the broth into soup bowls


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