Preparing the sheep head

 

Cooking up some sheep for dinner is one of the things that Kyrgyz do best. I would say mutton, but really it’s just sheep. A big pot of sheep. You get used to it after a while, and it even starts to taste pretty good. I especially enjoy it when the power goes out and we’re eating in the dark.

Today we’re looking specifically at the sheep head (and legs). This is shortly after the cutting-the-head-off step which I thought I would spare all of you, and immediately following the neighbor-who-came-over-and-sliced-off-a-little-bit-of-the-raw-head-fat-for-tasting-to-see-if-it-was-any-good step. (I’m not entirely sure that one is standard.)

Yes, it’s a bit gruesome, but that’s what makes it fun, right? …right?
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This is step one. Maksat took a break from lighting a fire inside of a bottomless, upturned bucket to snap this photo. The bucket acts as a kind of a makeshift blowtorch. Firing sessions are swapped in and out for the scraping of the burnt hair off the skin with a knife. After the firing comes the boiling.

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Here Maksat is preparing the “torch.”

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We had to keep yelling “white rabbit!” and hopping around the fire to keep out of the smoke of the shifting winds.

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The head’s getting pretty close to done, but there’s still some scraping to do on the legs.

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Now for some serious scrubbing with a rag and hot water. I think I might need to brush his teeth too. Next step, the boiling pot.

 

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