My parents were from the old country, Italy. Each Easter a lambs head would be served as ‘post meal wrap up’ The meal would last for 6 hours, as soon as everyone returned from morning Mass. I was a kid at the time, and the ‘head’ would really gross me out. My uncle would scoop out the eye and eat it as a grand finally, causing everyone to vacate the dining room.
LOL! Back before mad cow disease, “cabecita” used to be a popular dish in sheep-raising parts of Spain. This was a lamb’s head, either whole or cut in half, roasted and served sitting on a plate surrounded by fried potatoes.
I had the half-head version, which actually had some tasty parts (the cheeks, for example). The brain was well-done and somewhat dry with very little flavor...and I passed on the eyeball entirely. However, other diners around me were fighting over the eyeball in their respective cabecitas, so maybe your uncle was onto something. But I’ll sure never know!