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So I've boiled a couple lamb tongues -- as per this recipe -- and have them cool enough to handle, however I'm having difficulty peeling the skin/film off them with just my fingers alone.

Is there some trick to doing this?

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I keep them simmering until the skin is lose enough... –  belisarius Jan 15 at 5:17
    
Yeah, after a ton of more googling, I'm starting to get the impression that a sign of an under-cooked tongue is one which is decidedly hard to peel... –  StevieP Jan 15 at 7:44
    
I'm not an expert. I just test the skin and the tenderness at the "base" (a fork should enter easily) –  belisarius Jan 15 at 7:56

1 Answer 1

You'll need a lot longer than 20 minutes that the recipe suggests. For cow tongue, we usually let them sit in a crock-pot for about 4hrs. My guess for lamb tongue is about 90 minutes on low simmer.

The skin tends come loose from the muscle underneath when done. The best trick I've found is to cut the skin down the center of the tongue (lengthwise). Use a sharp knife and try not to cut too much of the muscle or some of the meat will peel with the skin.

You can then peel off the skin easily ending up in two sheets (one for each side). Wearing latex or dishwashing gloves helps buffer some of the heat, but as long as they are above room temperature the peeling should go fine and easy.

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I'll give this a go, and if it works give you the "check mark". Thanks! –  StevieP Jan 15 at 17:43

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