Instructions: 1 Lambs head, skinned and cleaned 1/3 cup olive oil 1/4 cup red wine 1-1/2 teaspoons crushed oregano 2 cloves garlic, finely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper

Remove eyes and tongue of lambs head. Then parboil head in water to cover for 10 minutes. Simmer tongue for 30 minutes in salted water; skin. Return to lambs mouth.

Make a marinade by combining remaining ingredients; pour over head while warm and marinate for 1 hour, turning occasional- ly. Bake in a 325 degree for 1-1/2 hours, basting from time to time. Place on a bed of parsley, surrounded by cherry tomatoes. Decorate with a garland of daisies. To serve, crack head down center and remove meat.

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