The only time offal’s truly awful is when it’s ignored along with all the meat organs located within a goat’s head. Even more so when the tongue, of all things, ends up getting overlooked.

You see, the mutton tongue is a powerhouse of essential vitamins not found in any other cut of red meat. Once properly cleaned, you can bring it to a slow simmer, boil it vigorously, roast it within the goat’s head, ferment or marinate it like pickles, or even poach it if that’s what you prefer—the options are truly endless.

How to Clean

• Wash the tongue with cold water and devein it until it’s clear and smooth. 
• Then, boil it for about 10 minutes.
• Take it off the hob and rest for five minutes.
• Take it out of the water and remove the skin. 

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