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Pickled lamb or goat tongue - Print
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Pickled lamb or goat tongue

Old fashioned, pickled lamb or goat tongue is a great treatment, especially good on sandwiches.
Prep Time15 mins
Cook Time2 hrs
Marinating time2 hrs
Course: Appetizer, Snack
Cuisine: American
Keyword: Lamb Tongue, Offal, PIckled
Servings: 6


Basic Tongue Pickle

  • 1.5 lb Lamb or goat tongues roughly 5-6 tongues depending on size
  • 1 each carrot, onion, and a rib of celery, cleaned and roughly chopped
  • 2 Tablespoons sea salt
  • 1 quart cider vinegar
  • 2 quart meat stock
  • 1 quart barley malt honey, molasses, sorghum molasses, or 2 lb brown sugar
  • 2 teaspoons pink salt

Aromatics (can be adjusted to what you prefer)

  • 1 sprig of rosemary
  • 5 sprigs of thyme
  • 2 bay leaves
  • Zest of one orange
  • 1 bulb garlic halved
  • 1/4 cup chopped fresh ginger
  • 1 tsp red pepper flakes

Optional Dried Spices

  • 1/2 inch piece of cinnamon
  • 2 whole star anise
  • 5 allspice berries
  • 1 Tablespoon mustard seed


  • Toast the dried spices.
  • Combine all the ingredients in a small pot, cover, and bring to a simmer.
  • Cook for 3 hours, or until the lamb tongues are completely tender.
  • Remove the tongues to a cutting board with a slotted spoon and allow them to cool until you can handle them, then peel with your hands or a paring knife.
  • Transfer the lamb tongues and their liquid to a container, seal tightly, label and date, then allow the tongues to age for 5 days completely covered by the pickling liquid.
  • After five days, you can remove the lamb tongues, slice, and eat.
  • If you are not going to eat the pickled tongues right away, make sure to leave them underneath the pickling liquid in an airtight jar, or store them in a freezer, tightly wrapped in plastic, labeled and dated. If you want to freeze the tongues for storage, you may want to leave the skin on to help resist freezer burn.