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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, braised lamb tongue is a nutrient-dense organ meat that provides 19.2g of high-quality protein per 100g. It is an excellent source of Vitamin B12 for nerve function and zinc for immune health, though its 18.4g of fat means it should be consumed in moderation as part of a balanced diet.
A 100g serving of braised lamb tongue contains approximately 242 calories and 0g of carbohydrates. This makes it an ideal food for those following low-carb or zero-carb diets.
Yes, it is very keto-friendly. With 0g of carbs and a high fat content of 18.4g per 100g, it provides the healthy fats and protein necessary for those maintaining a state of ketosis.
While the meat itself is naturally gluten-free, the 'braised' preparation depends on the ingredients used in the liquid. Ensure that no flour was used as a thickener and that any soy sauce or stock used in the braising process is certified gluten-free.
Braised lamb tongue has a rich, savory flavor similar to beef but milder. Because it is a hard-working muscle that has been slow-cooked, it has a very tender, melt-in-your-mouth texture that absorbs the flavors of the braising liquid.
Yes, the outer skin of the tongue has a rough texture and should be removed. It is easiest to peel the skin off after the tongue has been braised and while it is still warm, revealing the tender meat underneath.
Braised lamb tongue can be stored in an airtight container in the refrigerator for 3 to 4 days. For the best quality, store it with some of the braising liquid to prevent the meat from drying out.
braised cooked lamb tongue is a versatile ingredient found in cuisines around the world. With 242 calories per 100g and 19.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, you can freeze it for up to 3 months. It is recommended to freeze the meat inside a freezer-safe bag with some of the cooking juices to preserve the texture and flavor during the thawing process.
It is a complete protein source essential for muscle repair and growth. Additionally, it is rich in heme iron, which helps prevent anemia, and Vitamin B12, which is crucial for red blood cell formation and brain health.
To maintain its tenderness, reheat it slowly in a saucepan over low heat with a splash of broth or its original braising liquid. Avoid high-heat microwaving, as this can cause the delicate meat to become rubbery.