Low salt lamb stock

    4 hours 5 min

    This low salt lamb stock is an ideal base for soups, stews and casseroles if you are on a low salt diet. This stock freezes well and can be frozen in small batches for ease of use.

    2 people made this

    Serves: 8 

    • 650g lamb bones
    • 1 onion, roughly chopped
    • 1 carrot, peeled and roughly chopped
    • 1 celery stick, roughly chopped
    • 1 leek, sliced
    • 1 bouquet garni
    • 6 black peppercorns
    • 2L water

    Prep:5min  ›  Cook:4hr  ›  Ready in:4hr5min 

    1. Combine all of the ingredients in a large pot and bring to the boil. Reduce the heat and allow to simmer, covered, for 3 to 4 hours. Skim away any scum that rises to the surface. Strain the stock and discard anything caught in the sieve. Freeze till needed or store in the fridge for up to 3 days.

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