Sheep's Head Broth

When I was in AZ, the little Dinéh girls thought they would gross me
out by offering me "weird" sheep parts to eat. I was never sure that
what they were giving me was what they said or if they were pulling
my leg, but I just ate the meat anyway, and actually it was quite tasty.
I've always had a taste for mutton, and perhaps not knowing for sure
was a good thing. Anyway, I did not find out how they prepared the
meat exactly so I don't know if this is how the Navajo do it or not, but
this is the only recipe I've run across so here it is. Min

1 sheep's head
6 pt. water
1 1/2 lb. carrot, turnip, onion or leek, celery mixed
1/4 lb. barley
1 tsp. parsley, chopped
6 peppercorns
salt and pepper to taste

Split the skull lengthwise and remove the brains carefully; place them
in cold salted water. Chop off the nose and clean the head well with
salt. Remove the tongue; set aside. Tie the head back together and
place in a saucepan with the tongue. Cover with hot water; adding 2
teaspoons of salt. Skim the water as it boils; cooking for 1 hour.

Wash the brains, then tie in muslin and cook in the broth for 20
minutes. Cut the vegetables in small pieces. Add to the broth.
Simmer for 2 hours. Season with more salt and pepper to taste; add
the parsley and the meat from the head after it has been cut into small
pieces.

Notes: The head can be served separately with brain sauce. The
sheep's trotters can be added to the above recipe if desired. They
should be well washed and cooked with the head. The head and
trotters can be served separately coated with white sauce and
garnished with pieces of carrot and turnip.

source unknown