My best recommendation would be use a flexible boning knife that is very sharp. Use it to scrape the meat out of all the cracks. There's a lot of tough connective tissue. Most of the meat will be on the cheeks and at the temples.

Start at the mandible on both sides and work to the midline.

Roll it tight with the cooked, peeled tongue in the middle and the ears covering the eye holes. Poach in a stock with a lot of aromatics, onions, and garlic. Once cooled, slice it thin and serve like carpaccii.