Lamb tongue

Langue d’agneau

What it is

The rough skin over a tongue is keratin, the same material as a hoof, which is why every tongue is peeled and none is eaten with its surface intact. A lamb's is small enough that the skin slips off whole like a glove, and the tongue can then be served whole, one per plate — which neither ox nor veal allows.

In the kitchen

Ninety minutes in aromatic water is enough; beyond that they shrink and turn woolly. Peel them warm, split them lengthwise and dress them while still tepid — cold lamb tongue takes up almost nothing.

Goes with

Lemon Cumin Parsley Olive oil Preserved lemon Harissa Mint Garlic

Same species

Pauillac lamb Salt marsh lamb Sisteron lamb Lamb fries Lamb brain Leg of lamb

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