raw lamb tongue
Also known as: lamb tongue
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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 that provides high-quality protein for muscle repair and growth. It is particularly rich in Vitamin B12, zinc, and heme iron, which are essential for nerve function, immunity, and preventing anemia.
A 100g serving of raw lamb tongue contains approximately 14.27g of protein and 18.61g of fat. While it is a great source of protein, its higher fat content makes it more calorie-dense (225 calories per 100g) than leaner cuts of meat.
Yes, lamb tongue is excellent for keto and low-carb diets because it contains 0g of carbohydrates. Its high fat-to-protein ratio helps those on a ketogenic diet meet their daily fat macros while maintaining muscle mass.
Lamb tongue has a mild, rich, and slightly gamey flavor that is more delicate than beef tongue. When slow-cooked, it develops a very tender, melt-in-your-mouth texture similar to a well-marbled pot roast.
Raw lamb tongue should be simmered or braised in a flavorful liquid for 2 to 3 hours until tender. After cooking, the tough outer skin must be peeled off while the meat is still warm before it is sliced, grilled, or sautéed.
Yes, the outer membrane of the tongue is thick and rubbery and must be removed. It is nearly impossible to peel when raw, so it is standard practice to boil the tongue first, which allows the skin to be easily pulled away.
Lamb tongue is an excellent source of heme iron, which is the most absorbable form of iron for the human body. Including it in your diet can help improve red blood cell formation and combat fatigue associated with anemia.
raw lamb tongue is a versatile ingredient found in cuisines around the world. With 225 calories per 100g and 14.27 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw lamb tongue is highly perishable and should be stored in the coldest part of the refrigerator for no more than 1 to 2 days. For longer storage, wrap it tightly in plastic wrap and foil and freeze it for up to 4 months.
Fresh lamb tongue should have a pinkish-grey color and a neutral, clean smell. If it feels slimy to the touch, develops a sour or pungent odor, or shows grey or green discoloration, it has spoiled and should be discarded.
In its raw, natural state, lamb tongue is 100% gluten-free. However, if you are buying pre-marinated tongue or ordering it at a restaurant, check the ingredients for soy sauce, flour-based thickeners, or cross-contamination.