Lamb stock

    3 hours 20 min

    Make the most out your lamb joint by using the bones to make lamb stock. Lamb stock freezes really well and is great to have on hand for a huge variety of lamb dishes such as shepherd's pie or stews.


    Hampshire, England, UK
    35 people made this

    Serves: 8 

    • 900g lamb bones
    • 2L water
    • 2 sprigs fresh thyme
    • 2 sprigs fresh parsley
    • 1 large bay leaf
    • 2 onions, roughly chopped
    • 2 celery sticks, roughly chopped
    • 2 carrots, roughly chopped
    • 6 peppercorns

    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Place the bones in a large saucepan and add the water. Bring to the boil, skimming off the scum as it rises to the surface.
    2. Tie together the thyme, parsley and bay leaf and add to the saucepan with the onions, celery, carrots and peppercorns. Cover and simmer gently for 2 to 3 hours.
    3. Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Leave to cool, then chill. Skim any fat from the surface and discard before using the stock.

    Some more ideas

    If you prefer a richer, darker brown stock first roast the bones at 230 C / Gas 8 for 40 minutes prior to adding to the stock.

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