Braised Lamb's Tongue with Savoury Jus
Yes, with a tweak: ensure the jus is thickened without flour or cornstarch. About 11g net carbs per serving, on the higher side for Scottish food, so watch the portion.
What it is
Slow-braised lamb's tongue, cooked until melt-in-the-mouth tender, served in a rich, savoury jus. A traditional Scottish offal dish, often prized for its delicate texture and deep flavour.
Key ingredients
Lamb's tongue, beef or lamb stock, red wine (optional), onion, celery, garlic, bay leaf, thyme, peppercorns, butter, olive oil, salt, black pepper. Served with a side of creamed spinach or buttered green beans.
How to make it keto
Ensure the jus is thickened without flour or cornstarch. Request no root vegetables (carrots, parsnips) in the braising liquid for serving. Confirm no added sugars in the stock or jus. Ask for keto-friendly vegetable sides like buttered greens or creamed cabbage instead of potatoes.
Watch out for
Flour/cornstarch used to thicken the jus, high-carb vegetables in the braising liquid or as a side, hidden sugars in pre-made stock.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Scottish menuAll 166 Scottish dishes ›
