Tip

Meat

Tip

Lamb tongue tip is small and tapered—ideal for pickling whole or for canapé slices after cooking. Same long simmer and peel as the rest of the organ. Pickle in spiced vinegar or sear briefly after peeling. Tips make tidy cold-table pieces. Not for large sandwich slices; lean into their size for small plates and mezze.

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Unit

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Butcher CutPortionPrep ReadyTipVersatile

Nutrition and pairings

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 200

Amount per 100 g

  • Total Fat 12.5 g
  • Saturated Fat 4.89 g
  • Trans Fat 0.2 g
  • Monounsaturated Fat 4.84 g
  • Polyunsaturated Fat 1.01 g
  • Cholesterol 71.1 mg
  • Sodium 60.7 mg
  • Salt 0.15 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 21.5 g
  • Water 59.6 g
Detailed nutrients

Tip of Lamb: composition reflects this culinary part relative to the whole ingredient.

History

Pickled tongue tips appeared on Eastern European and British cold tables.

Mezze kitchens used tips when centre meat went to carving.

Tapas-style bars plated tip pieces with sharp pickles.

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