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Sous Vide Lamb Tongue | Recipe by sousvidetools.com

Sous Vide Lamb Tongue with Mint, Redcurrant and Charred Lettuce

Sous Vide Lamb Tongue with Mint, Redcurrant and Charred Lettuce Lamb
  • COOK TIME: 24 hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Medium


  • 4 x Lamb Tongues, soaked overnight in cold water
  • 20 Leaves Mint
  • 3 Sprigs Thyme
  • 300mls Chicken Stock
  • 4 Tbsp. Redcurrant Jelly
  • 2 x Baby Gem Lettuce
  • Olive Oil
  • Sea Salt
  • White Pepper



Vacuum Pack Pouches
Vacuum Packaging Machine
Sous Vide Water Bath
Chopping Boards
Kitchen Knives
Wire Rack
Roasting Dish
Pastry Brush


This lesser used cut of lamb can be tender and juicy without shrinkage or drying it out.


  1. Place the lamb tongues into a pouch with the mint, redcurrant jelly, thyme and chicken stock. Use the vacuum packaging machine to seal
  2. Place in a preheated water bath at 70 degrees and cook sous vide for 24 hours
  3. Cut the baby gem lettuce in half keeping the stalk intact. Drizzle the cut side with olive oil and season with sea salt and white pepper
  4. Preheat a char griddle plate, place the lettuce onto the griddle until charred and softened
  5. Take the tongues from the pouch, peel off the outer tough membrane and cut as desired. Serve beside the lettuce and add a little of the retained broth from the pouch

Chef’s Tip –

Some people like to pickle the lambs tongue, try adding red wine vinegar to the pouch with a little honey.

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