Lamb Stock

Directions

• Preheat the oven to 200°c and prepare the ingredients.
• Put the lamb bones in a roasting tin, sprinkle over with the olive oil and roast them in the oven for 1 hour.
• While the bones are roasting place a large pot/stockpot over a medium heat and pour in a little oil.
• When the oil is hot enough sweat off the onion for 5/6 minutes and then add the carrot and celery and cook for a further 5/6 minutes. Keep the vegetables agitated so that they don’t just brown on one side
• Once the bones are ready, place them into the stockpot, and add the water and the herbs
• Bring it to the boil.
• When it starts to boil, turn it down to a simmer and, using a ladle, remove any foam and fat that floats to the surface.
• Simmer gently for 4 hours, periodically skimming off any fat that floats to the surface.
• Using a fine sieve, strain the liquid into a bowl, discarding all the bones, vegetables and herbs.
• Place the finished stock into a bowl of ice-cold water to cool
• Place the cooled lamb stock in the fridge overnight and fat will rise to the top and set.
• Use a spoon to remove the fat and discard. The stock is now ready to use.
• This stock should be kept refrigerated and be used within 4 days, alternatively, it can be frozen for up to 4 months.