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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container, braised lamb tongue will stay fresh for 3 to 4 days.
Yes, the outer skin is tough and has a rough texture. It should be peeled off after the tongue is cooked but while it is still warm.
Yes, it freezes well. Wrap it tightly to prevent freezer burn and it will last for 2-3 months.
Gently steam it or heat it in a small amount of broth to prevent it from drying out and becoming rubbery.
Beef tongue is the closest substitute, though it is much larger. Slow-cooked lamb neck or beef brisket can also provide a similar tender, fatty texture.
Yes, like most organ meats, lamb tongue is relatively high in cholesterol compared to muscle cuts.
It should be fork-tender, and the outer skin should begin to loosen or pull away easily from the meat.
It is often served sliced in sandwiches, added to tacos (lengua), or served cold as part of an appetizer platter with mustard or salsa verde.
braised cooked lamb tongue is a versatile ingredient found in cuisines around the world. With 240 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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