Lamb - Tongue

Lamb - Tongue

Want to eat nose-to-tail? Well tongue is the place to start!

If you are interested eating nose-to-tail tongue is always a great first step.

That is because tongue is actually a muscle just like many other more common cuts of lamb.

It's flavor and texture are more familiar for those who have not had organ meat before.

While tongue isn't technically an organ, it is often grouped into this category of cuts. Lamb tongue is most definitely worth adding into your diet because it is packed with nutrients and unique flavor.

Lamb tongue is high in protein and rich in essential B vitamins, zinc, iron, selenium, and more!

How to Cook:

A little preparation may be required when cooking tongue. You just need to be sure to cut off any grizzle and cartilage that maybe at the base of the tongue.

You may also want o cut a 1 inch deep slice through he center of the tongue to "butterfly" it and allow for more even cooking.

After that you can cook it pretty much like any other lean cut of meat.

Try coating it in cooking fat and your favorite herbs and spices. Then bake, cool and slice as homemade deli meat to add to your sandwiches, yum!

*Our lamb is frozen when fresh and packed in a vacuum sealed package.

Our lamb comes from our 100% grass-fed and finished sheep herd!

All of our lambs are born and raised right here on our family farm.

They enjoy every day grazing and foraging out on acres of regeneratively farmed, bio-diverse pastures.

Our sheep herd is a unique cross of Katahdin and Texel sheep and makes for the holy grail of lamb.