LAMB HEAD (ROSH HASHANA)Recipe: Cook in deep saucepan in 4 cups of water. Let it boil fiercely for 15 min, throw water out, rinse head well in cold water, wash saucepan, place head back. Spice it with salt and allspice and white pepper to taste, 2 tbs oil, few sprigs of parsley, chopped, and one cup of water. Cover and cook on low fire until meat is tender, take bones out and serve as an entree. It is also good cooked with white kidney beans, and string beans, and it is very good used in soup with diced celery, potatoes, turnip, squash and carrots.