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Also known as: lamb tongue
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, lamb tongue is a nutrient-dense organ meat. It is an excellent source of Vitamin B12 and iron for blood health, and zinc for immune support. While it is higher in fat than lean cuts, it provides high-quality complete protein and essential choline for brain function.
A 100g serving of cooked, simmered lamb tongue contains approximately 17.51g of protein and 22.04g of fat. With 272 calories per 100g, it is a calorie-dense food that is very satiating due to its high fat and protein content.
Yes, lamb tongue is highly keto-friendly and suitable for low-carb diets. It contains less than 1 gram of carbohydrates per 100g serving and has a high fat-to-protein ratio, making it ideal for those following a ketogenic lifestyle.
Soaking helps remove impurities and excess blood from the muscle. Simmering is necessary because the tongue is a hard-working muscle; long, slow cooking breaks down the connective tissue, resulting in a tender, melt-in-your-mouth texture.
Yes, the outer skin of the lamb tongue is tough and has a sandpaper-like texture that is unpleasant to eat. It should be peeled off immediately after simmering while the meat is still warm, as the skin becomes harder to remove once cooled.
Lamb tongue has a mild, savory flavor similar to beef but with a more delicate lamb profile. Its texture is the standout feature; when simmered correctly, it is incredibly tender and much softer than traditional steaks or roasts.
Once cooked and peeled, lamb tongue can be stored in an airtight container in the fridge for 3 to 4 days. To keep the meat moist, you can store it in a small amount of its own strained cooking broth.
cooked soaked and simmered lamb tongue is a versatile ingredient found in cuisines around the world. With 272 calories per 100g and 17.51 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, cooked lamb tongue freezes very well. Wrap the peeled meat tightly in plastic wrap or place it in a vacuum-sealed bag to prevent freezer burn; it will stay at peak quality for up to 3 months.
Lamb tongue is highly beneficial for those with anemia or low iron levels. It is rich in heme iron, which is easily absorbed by the body, and Vitamin B12, both of which are critical for red blood cell formation.
In its natural state, cooked lamb tongue is both gluten-free and dairy-free. However, always check the ingredients if it was simmered in a prepared broth or served with a sauce, as those additions may contain allergens.