Meat

Root

Tongue root from lamb is the rear irregular portion—best chopped into hash, stews, and mixed lengua fillings after full cooking and peeling. Flavour matches the centre; shape does not. Simmer with the whole tongue, separate the root, and mince for rich fillings. Trim coarse glands. Excellent in spiced stews where appearance is secondary. Do not waste the broth.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BoiledBraisedCookedFreshGrilledPickledPreparedRawRoasted

Traits

Butcher CutPortionPrep ReadyRootStarchy Or CrispStores WellVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 201

Amount per 100 g

Total Fat 12.4 g
Saturated Fat 5.65 g
Trans Fat 0.2 g
Monounsaturated Fat 5.56 g
Polyunsaturated Fat 1.15 g
Cholesterol 70 mg
Sodium 61.4 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.6 g
Water 60.6 g

Detailed nutrients

Energy 201 kcal
Water 60.6 g
Protein 22.6 g
Fat 12.4 g
- Saturated Fat 5.65 g
- Monounsaturated Fat 5.56 g
- Polyunsaturated Fat 1.15 g
  - Omega-3 0.17 g
- Trans Fat 0.2 g
Vitamins 36.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.47 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
Minerals 449 mg
- Major Minerals 447 mg
  - Calcium 53 mg
  - Sodium 61.4 mg
  - Potassium 333 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 70 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.47 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·

Minerals

Sodium: 61.41 · Potassium: 333 · Calcium: 53 · Iron: 1.5 ·

Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.

History

1500

Thrifty cooks directed root meat into hash after guest slices were served.

1850

Stew traditions mixed root and centre for generous offal pots.

1980

Forcemeat makers used root trim for binding in terrines.