Braised Lambs’ Tongues

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

Lambs’ tongues are a cheap cut of meat which don’t get used very often. They take a while to cook, but are simple and worth every minute. This recipe is similar to the Irish Stew in its basic ingredients, but there are many additions that can change the whole dish: Meaux mustard can be added at the end; mushrooms and bacon can be cooked with the vegetables; celeriac, swede and parsnip can all be used to lift the dish. This eats very well with the