Rich, Melty Texture & Exceptional Flavor

Often considered the most luxurious and forgiving cut of offal, lamb tongue features a remarkably rich, savory flavor paired with a tender, velvety texture when slow-cooked. Smaller and far more delicate than beef tongue, lamb tongue cooks in a fraction of the time while offering a refined, melt-in-your-mouth experience.

Whether you're crafting authentic street-style tacos de lengua, pickling, or crisping thin slices in a skillet, this versatile cut is a absolute favorite among nose-to-tail chefs and home cooks alike.

Key Features

• 100% Grass-Fed & Pasture-Raised: Raised outdoors on natural pasture without added hormones, antibiotics, or synthetic feeds.

• Exceptional Texture: Rich, dense, and exceptionally tender once slow-braised or simmered.

• Nutrient-Dense Powerhouse: Natural source of complete protein, healthy fats, bioavailable iron, zinc, and B-vitamins.

• Vacuum-Sealed Freshness: Carefully cleaned, packaged, and flash-frozen to preserve quality and freshness.

Preparation & Cooking Tips

Lamb tongue requires a simple, two-step process: slow simmer to tenderize, remove the thin outer skin, and finish to your liking.

• Step 1: Simmer & Peel

  Place thawed tongues in a pot of salted water or broth with aromatic vegetables (onion, garlic, bay leaves). Simmer low and slow for 1.5 to 2 hours until fork-tender. Transfer to cool water for 2 minutes, then peel away the outer skin (it slips off easily while warm).

• Step 2: Crispy Finish (Tacos, Skillet, or Grill)

  • Tacos de Lengua: Chop the peeled meat into small bite-sized cubes and flash-sear in hot tallow or butter until the edges are crispy. Serve with corn tortillas, diced onion, cilantro, and fresh lime juice.

  • Pan-Seared Slices: Thinly slice horizontally, season, and quickly sear in a hot skillet with fresh butter and garlic for a rich, steak-like finish.

Note: Packed by actual weight. Frozen in vacuum-sealed packages, typically 0.75 lb – 1.0 lb per pack containing 2–4 tongues.