In today’s Seasonal Pantry, I promise to post a link to my recipe for a salad of poached lamb’s tongue and potatoes with a warm vinaigrette, one of the most delicious things I have ever eaten. The link is below, along with three other recipes for tongue. You can read the column here.
Lamb’s tongue, which was quite common in the mid 20th century in California, became very hard to get for quite some time. When I wanted it, I had to remember to call Bruce Campbell of C. K. Lamb by Tuesday morning or I’d have to wait another week. Back then–a decade or so ago–the tongue went to a pet-food manufacturer because there was so little interest. But as focus on using the entire animal has increased and as more and more people have released that it is respectful to do so, lamb’s tongue has become more available, especially at farmers markets, where you deal directly with the rancher. Still, there is not a lot of it. The best way to find it is to ask meat vendors at your local farmers market if they have any. It’s a good thing to do so shortly after a market opens; I’ve missed out several times when I’ve arrived too late.
Supermarkets such as Pacific can also order it for you but you have to buy an entire box, which is more than most people want.
Tacos Lengua For instructions, scroll down past the Lamb’s Tongue Salad recipe to the note.
Beef Tongue with Mustard Cream, Watercress & Radishes Although beef tongue is readily available in most supermarkets, you can find local grass-fed beef tongue at farmers markets and at farm stands such as Greenstring Farm in Petaluma.