Lamb Tongue
About
Lamb Tongue is a lean meat cut from the tongue of a lamb.
Information
Other names: Agneau langue (French), Cordeiro Tongue (Portuguese), Cordero Lengua (Spanish)
Translations: Lamb mēles, Lamb Liežuvis, Mielul Tongue, Janjetina Tongue, Lam Tongue, मेम्ने भाषा, Cordeiro Tongue, Лам язык, Αρνί Tongue, خروف اللسان, 램 혀, Jehněčí Tongue, Anak Domba Lidah, Lamb wika, 羊肉汤, Xai Llengua, Jahňacie Tongue, Agnello Tongue, לשון טלה, Јањетина језик, ラムタン, Agneau langue, Cordero Lengua, Лам мову, Агнето език
Physical Description
Lamb Tongue is a lean, tough & boneless meat that needs long, slow braising.
Regency glazing-bar with a section of two long ogees separated by a fillet, very fine and deep compared with its width.
Colors: Pink, white, red
Tasting Notes
Mouthfeel: Tender, Meaty
Food complements: Potatoes, Lentils
Wine complements: White, Red
Beverage complements: Coconut milk
Substitutes: Veal, Beef, Pork
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Buying: Hispanic markets are a good source. You can also order online or your local wholefoods center.
Preparation and Use
Cooked lamb tongue is lean, meaty, and quite versatile; it works well in sandwiches, tacos, and casseroles. To prepare it, boil it in a stockpot, then plunge it in cold water and peel off the skin and trim the base of gristle and fat. You can then cut it into thin slices and serve it hot or cold.
Cleaning: You can rinse thoroughly with cool water prior to preparation and use.
Conserving and Storing
You can store in cold temperature in the refrigerator for 3-5 days at best.
