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Lamb Tongue



Lamb Tongue is a tough, lean, boneless meat that needs long, slow braising.

When cooked, it can be sliced and served hot with the braising juices, or cooled and sliced and used as a sandwich meat.

Many people like Lamb Tongue pickled. You can buy pickled lamb tongues in jars at some stores, and at some delicatessen counters.

Cooking Tips

Slice Lamb's Tongue about 1/4 inch (1/2 cm) thick.

History Notes

In 2001, the aKa Cafe on 49 Clinton Street in New York's Lower East Side served Lamb Tongue sandwiches with almond butter and red currant jelly.

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See also:

Lamb

Agneau d'herbe; Agneau de Bergerie; Agneau de Boucherie; Agneau de Lait des Pyrénées; Barnsley Chops; Baron of Lamb; Black Mint Sauce; Carré of Lamb; Ground Lamb; Institutional Meat Purchase Specifications; Lamb's Fry; Lamb Fell; Lamb Fore End; Lamb Heart; Lamb Kidney; Lamb Liver; Lamb Tongue; Lamb; Paillard of Lamb; Pauillac Lamb; Pavé of Lamb; Salt Marsh Lamb; Scottadito; Sisteron Lamb; Stewing Lamb; Suckling Lamb

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Bon mots

"The waste of many good materials, the vexation that frequently attends such mismanagements, and the curses not unfrequently bestowed on cooks with the usual reflection, that whereas God sends good meat, the devil sends cooks."

-- Eliza Smith (English food writer, author of 'The Compleat Housewife' 1727)

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