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LAMBS TONGUE

m
MARISKANY Aug 16, 2012 06:25 PM

HI - There are some Middle Eastern markets nearby that feature very unusual cuts of meat. I'm intrigued by lambs tongue, but I have no idea of how to cook it. Suggestions please.Thanks

  1. m
    MARISKANY Oct 31, 2012 04:46 PM

    I forgot to say that I peeled the coating from the tongue before cooking.

    Next, on to lambs' testicles. That my take more than 2 months!.

    1. m
      MARISKANY Oct 31, 2012 04:37 PM

      Well, hereit is 2 months later and I've finally tried cooking some lambs tongues. I rinsed and boiled them until tender, sliced them in half and cooked them with some canned stewed tomatoes and zucchinie. They were absolutely delicious, and definitely worth trying.

      1. j
        JudiAU Aug 24, 2012 10:35 AM

        Lambs tongues are really tasty and worth the effort. One of the best parts of the lamb. I believe the recipe we've used is in eith Nose to Tail or one of the River Cottage Cookbooks. Slowly braised and peeled, lovely with a sauce gribache.

        1. paulj Aug 22, 2012 10:55 AM

          Yesterday with some freshly cooked pork tongue, and some cabbage that needed to be used, I looked up 'tongue and cabbage', and found a recipe for 'lamb tongue on cabbage'. The cabbage was a simple slaw (oil and lemon juice). The cooked tongue was cubed, seared and served on top of the slaw, with a sprinkling of freshly toasted mustard seeds.

          1. 3MTA3 Aug 22, 2012 10:51 AM

            ...reminds me of a dish I read about in school labeled "Cocks Combs stuffed with Lambs Tongue". Sheds a whole new light on "Nose to Tail" !

            1. Ruthie789 Aug 19, 2012 04:28 PM

              If it is anything like cow's tongue you have to cook it and strip off the taste buds, until you reach the smooth tissue. Not for the faint of heart.

              1. paulj Aug 19, 2012 04:23 PM

                I use pork tongue more than any thing else these days, but the basics are the same. Simmer in lightly flavored water till (almost) tender. Cool enough to handle and remove the skin. It stores in the fridge well at this point. Cold tongue can be sliced, seasoned and served cold, or it can be warmed and seasoned.

                Beef tongue has a thicker skin that removes easily. It is harder to remove the skin as thoroughly on the small animals, but also not as necessary.

                Tongue seems to taste best with a piquant sauce.

                1. a
                  acgold7 Aug 17, 2012 11:51 AM

                  When I was a kid my Mom used to make them braised with sweet and sour middle-eastern spices. You have to blanch and peel them first, then braise or bake slowly. I recall raisins and Angostura Bitters and I'm guesssing cinnamon and onions, probably stock and perhaps tomatoes and vinegar. Really fantastic.

                  1 Reply
                  1. re: acgold7
                    m
                    MARISKANY Aug 19, 2012 01:55 PM

                    Sounds very tasty - thanks.

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