Tongue

Lamb tongue is a mild, rich cut full of protein and vitamin B12. It’s a relatively lean whole muscle that’s easy to cook and even easier to eat! 

Lamb tongue needs to be cooked low and slow in order to get the best texture. Begin any recipe by simmering the tongues for at least an hour before shocking them in cold water and peeling off the skin. You can then slice the tongues and eat them in a salad, pickle them for extra flavor, or further braise them to use as a taco filling. 

Our 100% grass fed lamb is raised on rolling pastures here in Iowa without any antibiotics or hormones. The unique mixture of forage in our fields gives the lamb a deep flavor without being gamey. 

Grass-fed lamb is high in protein and generally lower in fat than grain-fed lamb. It’s rich in omega-3 fatty acids and CLAs which may lead to a lower risk of cancer. If you’re looking for a meat that will boost your health and taste great, you’re in the right place.

Each package of Rangeland Revival lamb tongue weighs just over a quarter of pound which is enough for one serving.