First off, don’t worry, there are no shocking gruesome pictures of whole raw lamb tongues on this post…
OK, if you are new to this blog , then you are finding out I’m adventurous and pretty fearless in the kitchen. Here is a little back-story on how I came to the post. A few months ago Certain Someone and I were at Russian Banquet and we were served the most exquisite thinly sliced pieces of beef tongue. I asked what it was, and the waiter announced tongue with a smirk that assumed the non Russians would be disgusted. Au Contraire. While I haven’t had tongue in ages I do remember my mother going through a phase and feeding me it as a kid. I loved it! Then suddenly it stopped (I have no idea why). Perhaps I finally realized what I was eating? Who knows. She used to serve me chitterlings too, until I formed my own mind and remember declaring I wouldn’t eat those any more.
Certain Someone blanched a bit at the thought he just ate tongue but admitted it was good, but the thought of what it was disturbed him. Anyway flash forward to this past week. I don’t know how, but my Iraqi co-worker and I on the discussion of Halal meat and that segued into lamb tongues. I was curious. I loved lamb, so why not revisit the tongue? Adventurous culinary types are dining on it in some very popular eateries. So I hightailed it to the Indo Pak corridor of Devon where Halal butchers are everywhere you look. For $3.99 a lb I racked up about 6-7 lamb tongues. I do admit the site of them raw made a bit queasy. But I persevered on my mission. I decided to go French style with a aspic based a terrine, I’m fascinated by pates and terrines and have always had the perfect aspic on my culinary to do list.
So how was it you ask ? [Read More & Get Recipe]
