Lamb Tongue

Lamb Tongue, $8 per lb

Buttery, tender, slept on.

Hand-trimmed lamb tongue, a traditional favorite in Mediterranean, Mexican and Middle Eastern kitchens for good reason. Poached low and slow, the meat turns impossibly tender with a rich, buttery flavor somewhere between a great pot roast and the best brisket you have had.

Perfect for:
• Lengua tacos with cilantro and salsa verde
• Sliced cold for sandwiches and charcuterie boards
• Mediterranean tongue salads with capers and herbs
• French-style braises with red wine and vegetables

What to Expect:
• One of the most tender cuts on the animal when cooked right
• Rich, buttery flavor, far milder than people expect
• A traditional cut loved in cuisines worldwide
• Hand-trimmed and vacuum sealed

Why Hooser:
• Locally sourced quality lamb
• No fillers, no additives, no shortcuts
• Hand-cut and vacuum sealed
• Whole-animal philosophy, nothing wasted

Cooking Tip:
Simmer in salted water with bay leaves, garlic, peppercorns and an onion for 2.5 to 3 hours until fork-tender. While still warm, peel off the outer skin (it slips right off) and slice thin against the grain. For tacos, chop and sear in tallow until the edges crisp.

Ordering:
• Sold by the pound
• Hand-trimmed and vacuum sealed
• Pickup at the ranch or shipped anywhere in the United States

Price:
$8 per lb