Low salt lamb stock

Low salt lamb stock


2 people made this

About this recipe: 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.

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate