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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:


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

"Physically [James Beard] was the connoisseur's connoisseur. He was a giant panda, Santa Claus and the Jolly Green Giant rolled into one. On him, a lean and slender physique would have looked like very bad casting."

-- Craig Claiborne (American food writer. 4 September 1920 – 22 January 2000)

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