1/2 head roast

We got these Iron age split heads in as a freebee from the Healthy butcher last week. We brined them then salted them. Yesterday, we roasted them off with some miripoix and braised them out. Everytime the Crosstown Kitchen crew does an event on a monday they usually bombard the hoof after there dinner. We generally keep the kitchen open later on these days to accomodate the hungry chefs. Tonight will be a perfect time to unveil the heads, with some bread and mustard so they can make there own sandwiches.