Lamb, variety meats and by-products, tongue, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Braised lamb tongue is a rich, velvety delicacy where slow cooking transforms the muscle into a buttery, tender morsel that yields easily to the bite. Its flavor is deeply savory and mildly gamey, with the braising liquid infusing it with complex aromatics. Nutritionally, it's a powerhouse of protein and iron, virtually carb-free, making it a substantial, low-glycemic choice.
Calorie split: 32% protein · 0% carbs · 68% fat
↓ Full nutrition💚 Why it's loved
People cherish lamb tongue for its uniquely luxurious texture—often described as a cross between a fine steak and foie gras—and its ability to absorb the flavors of its braising broth, making it a versatile canvas for spices and herbs.
⚠️ Watch-outs & how to enjoy it better
Its high fat and cholesterol content means it should be enjoyed in moderation, especially by those monitoring heart health. The texture can also be off-putting to some if not cooked properly. To counteract, ensure thorough, slow braising for tenderness, and pair it with fiber-rich vegetables or a sharp, acidic salad to balance the richness and aid digestion.
Key benefits
- Excellent source of high-quality protein (21.57g per 100g).
- Rich in iron, zinc, and B vitamins like B12.
- Zero carbohydrates, making it suitable for low-carb or ketogenic diets.
- Contains healthy monounsaturated fats.
- A traditional source of nutrient-dense offal.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A lamb's tongue has a rough, sandpaper-like surface from thousands of tiny papillae, which helps it grip and tear grass while grazing.
Full nutrition (USDA data · scales with serving)
| Water | 57.9 g |
| Energy | 275 kcal |
| Energy | 1151 kj |
| Protein | 21.6 g |
| Total lipid (fat) | 20.3 g |
| Ash | 0.73 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 134 mg |
| Potassium, K | 158 mg |
| Sodium, Na | 67.0 mg |
| Zinc, Zn | 3.0 mg |
| Copper, Cu | 0.21 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 28.0 ug |
| Vitamin C, total ascorbic acid | 7.0 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.42 mg |
| Niacin | 3.7 mg |
| Pantothenic acid | 0.34 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Vitamin B-12 | 6.3 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.8 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.57 g |
| SFA 16:0 | 3.9 g |
| SFA 18:0 | 3.0 g |
| Fatty acids, total monounsaturated | 10.0 g |
| MUFA 16:1 | 0.51 g |
| MUFA 18:1 | 9.2 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.23 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 0.57 g |
| PUFA 18:3 | 0.61 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 189 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.97 g |
| Isoleucine | 0.84 g |
| Leucine | 1.5 g |
| Lysine | 1.5 g |
| Methionine | 0.46 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.81 g |
| Tyrosine | 0.64 g |
| Valine | 1.0 g |
| Arginine | 1.4 g |
| Histidine | 0.48 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 2.8 g |
| Glycine | 1.4 g |
| Proline | 1.1 g |
| Serine | 0.85 g |
FAQ
How do I remove the skin from a cooked lamb tongue?
After braising, let it cool slightly until you can handle it. The skin should peel off easily from the tip, like a sock. If it resists, make a shallow slit along the length of the tongue to help loosen it.
Is lamb tongue the same as beef tongue?
They are similar in structure and preparation, but lamb tongue is significantly smaller (about 1/4 the size), more tender, and has a slightly milder, less pronounced gamey flavor than beef tongue.
Can I use a slow cooker for lamb tongue?
Yes, a slow cooker is ideal. Braise on low for 6-8 hours with your aromatics and liquid until the tongue is fork-tender, then proceed with peeling and slicing.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.75 kcal/g · 31% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.42 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.