Capuzzelle is a traditional Italian dish made by slow-roasting a whole lamb’s head. It's deeply rooted in Southern Italian culinary culture, especially in regions like Calabria and Campania. The name "capuzzelle" literally translates to "little head," and the recipe honors the old-world philosophy of using the entire animal in cooking. The capuzzelle recipe reflects both respect for the animal and a celebration of bold, ancestral flavors.

What does lamb’s head taste like?

Lamb’s head offers a variety of textures and flavors. The cheeks are rich, tender, and almost buttery. The tongue is slightly firmer but very flavorful. Some parts, like the brain and eyes, are optional to eat and have a creamy, mild taste. Overall, the flavor is savory, earthy, and deeply satisfying. It’s less gamey than you might expect—especially when prepared with lemon, garlic, and herbs as in a traditional capuzzelle recipe .

What is Italian capuzella?

Italian “capuzella” or “capuzzelle” refers specifically to the lamb’s head dish. It’s a staple of southern Italian cooking and often appears during Easter or major family gatherings. Unlike modern, polished cuisine, it highlights ancestral resourcefulness, whole-food nutrition, and deep, slow-cooked flavor. Preparing a capuzzelle recipe today brings a taste of Italy’s past to the present wellness kitchen.

How to cook sheep head traditionally?

To cook sheep head traditionally, it's first cleaned thoroughly, then seasoned with olive oil, garlic, rosemary, salt, and lemon. It’s roasted uncovered at a low temperature—around 325°F—for 2.5 to 3 hours until the meat is fall-apart tender. Some families steam or boil the head first to soften the meat, then finish it in the oven for a golden roast. This method is at the heart of any authentic capuzzelle recipe .

Capuzzelle Recipe: 4 Surprising Ways It Supports Whole-Body Nourishment

Name: Capuzzelle Recipe
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 1 whole lamb’s head (cleaned); 3 tbsp olive oil; 6 cloves garlic (sliced or crushed); 2 sprigs fresh rosemary; 1 tsp sea salt; ½ tsp black pepper; 1 lemon (sliced); Optional: ¼ cup dry white wine

Description

Capuzzelle recipe is a bold and traditional Italian lamb’s head dish slow-roasted with garlic, herbs, and lemon. Deeply nourishing and rich in flavor.

Ingredients

1 whole lamb’s head (cleaned)
3 tbsp olive oil
6 cloves garlic (sliced or crushed)
2 sprigs fresh rosemary
1 tsp sea salt
½ tsp black pepper
1 lemon (sliced)
Optional: ¼ cup dry white wine

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Instructions

Preheat oven to 325°F (160°C).
Rinse the lamb’s head thoroughly. Pat dry.
Rub olive oil all over the head.
Insert garlic slices and rosemary into the crevices.
Sprinkle salt and pepper evenly.
Add lemon slices over and around the head.
Place in roasting pan and roast uncovered for 2.5–3 hours.
Baste occasionally with juices or wine.
When meat pulls away easily, remove from oven and serve.

Notes

Ask your butcher to clean and split the lamb’s head for easier roasting.
Serve with bitter greens, potatoes, or fresh lemon juice.
Leftovers can be stored and used in soups or stews.