Best Lamb Tongue Ideas

What do you do with lamb tongue?

First, realize you have a delectable delicacy on your hands. You just need to know what do with it.

For years I raised and marketed whole grassfed lamb directly to consumers. Tongue was included in the bundle as a special treat to the culinary connoisseur. I suppose some uninitiated discarded the tongue. Don’t. Remember, “Variety Meats Create Variety Treats.”

Boiled Tongue

Bend the tip of the tongue around and tie it to the root. Put it in cold water and place over the fire. When it boils, pour off the water, and put it on again in cold water. Boil until tender. Remove the skin, roots, and fat, and serve cold. Lamb tongues may also be braised and served cold. —Mary J. Lincoln (Old-fashioned recipe from Mrs. Curtis’s Cookbook, copyright 1908.)

Hot Or Cold Tongue

1 1-2 pound lamb tongue
2 cups cold water
½ teaspoon salt
4 Tablespoons sugar
4 Tablespoons vinegar
2 or 3 heaping Tablespoons celery, diced
1 or 2 heaping Tablespoons onion, diced
2 or 3 heaping Tablespoons carrots, sliced and diced

Rinse tongue and place in Dutch oven. Add all remaining ingredients. Cover and bring to a boil. Simmer on low until tender (usually about 50 minutes per pound).

Allow tongue to cool in the cooking fluid. Remove skin and trim off the thick end where the small bones show.

To serve cold, chill tongue and then slice thin.To serve hot, reheat and serve with mustard sauce, barbecue sauce or horseradish sauce.

Spicy Tongue

Ingredients:

1 1-2 pound tongue
5 Tablespoons vinegar
1 cup hot water
½ teaspoon salt
1 teaspoon sugar
1 bay leaf
4-5 whole cloves
¼ cup sliced onion
1 teaspoon lemon rind, grated

Procedure:

Soak the tongue 8-10 hours or overnight in cold water.

Rinse tongue and place in Dutch oven. Add all remaining ingredients. Cover and bring to a boil. Simmer on low until tender (usually about 50 minutes per pound).

Allow tongue to cool in the cooking fluid. Remove skin and trim off the thick end where the small bones show.

To serve cold, chill tongue and then slice thin.To serve hot, reheat and serve with mustard sauce, barbecue sauce or horseradish sauce.

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