Lamb Tongue, 250g

Lamb Tongue 250g is 250g of lamb tongue – a small, tender and richly flavoured cut that rewards long, slow braising and then serves beautifully cold or warm in salads, terrines and pressed preparations. Lamb tongue produces results of great delicacy and refinement when prepared correctly. As a result, it appears in the finest European cooking as a terrine ingredient and a cold pressed centrepiece. Furthermore, the tongue is one of the most gelatinous cuts on the animal, producing a braising liquid of exceptional body. In particular, peeling the skin after cooking reveals a smooth, compact piece of meat.

About Lamb Tongue 250g

We source our offal and speciality cuts from the same small farms and carefully selected suppliers that provide our prime cuts. In particular, quality matters as much for offal as for any other part of the animal. As a result, the freshness, sourcing and handling of these ingredients makes a significant difference to the finished dish. Furthermore, offal from well-raised animals on a natural diet has a cleaner, more delicate flavour than that from intensively reared alternatives. However, offal is among the most perishable of all fresh ingredients. In particular, freshness is the single most important quality indicator for liver, kidney and heart. Additionally, using the whole animal is both ethical and gastronomically rewarding. That commitment to whole-animal cooking drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Lamb Tongue 250g From Us

Cooking offal and speciality cuts rewards those willing to learn a few key techniques. In contrast to prime cuts, offal requires a more specific approach but almost always rewards simplicity. As a result, the finest offal preparations are often the quickest. Furthermore, liver, kidney and heart all suit high heat and brief cooking. However, overcooking is the single most common mistake with all offal. In particular, liver and kidney should be pink at the centre when served. Moreover, tongue, brain and sweetbreads need longer, gentler preparation before their final cooking. Additionally, bones and suet are the foundations of the most profound stocks and pastries available to any cook. That breadth of application is what makes this category so rewarding for the curious cook.

How to Cook Lamb Tongue 250g

To get the very best from it:

• Simmer in salted water or court bouillon with aromatics for 1.5 to 2 hours until completely tender.
• Peel the skin while still warm – it removes cleanly from a properly cooked tongue.
• Furthermore, press while warm under a weight in the fridge for several hours for a compact, sliceable result.
• Additionally, serve cold in thin slices with a gribiche or salsa verde dressing alongside.

Perfect Pairings

This product pairs beautifully with:

• A gribiche sauce or a sharp salsa verde to cut the richness
• A simple vinaigrette and cornichons for a classic French preparation
• Watercress, pickled vegetables or a light green salad alongside
• A glass of Beaujolais, light Pinot Noir or a chilled dry white alongside

Storage: Keep refrigerated and use within 3 days of delivery. Furthermore, tongue can be frozen for up to 3 months after initial cooking. However, always cook tongue thoroughly before any further preparation. Delivered fresh and ready to prepare.

However you cook it, Lamb Tongue 250g brings a depth and character that rewards adventurous cooking and a respect for the whole animal. Moreover, the finest cooking has always celebrated these ingredients.