Get ready to explore the wonderful flavors of homemade lamb stock! This easy-to-follow recipe will walk you through the process of creating a rich and versatile base that will elevate your cooking to new heights. Whether you’re an experienced chef or a kitchen newbie, this simple guide will show you how to make a delectable lamb stock that adds depth and complexity to your soups, stews, sauces, and more.
Lamb stock is a savory liquid made by simmering lamb bones and aromatic vegetables in water. It’s a fundamental ingredient in many traditional cuisines, known for its robust taste and comforting aroma. By preparing your own lamb stock, you can customize the flavors and ingredients to match your preferences and dietary needs.
So, let’s get started! Grab your ingredients and let’s embark on this culinary journey together. Get ready to unlock the secret to mouthwatering dishes with our easy-to-understand lamb stock recipe. Let’s start cooking!
Lamb StockCourse: StocksCuisine: FrenchDifficulty: Medium
Homemade stock is simple to make and so much healthier than shop-bought. You can keep it in the fridge for up to 4 days or freeze it for up to 4 months
What You Will Need
- The Bones
2 kg lamb bones leg, shoulder or ribs;
- The Vegetables
3 large onion
4 large carrots
1 head celery
- The Herbs
small bunch of parsley
2 sprigs of thyme
1 sprig of rosemary
8/10 Black Peppercorns
2 tablespoons of olive oil
5 litres of water
- 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.
Also Try: Brown Stock
Can I use store-bought lamb broth instead of making my own lamb stock?
While you can use store-bought lamb broth in recipes, making your own lamb stock allows you to control the quality of ingredients and adjust the flavors to your liking. Homemade lamb stock tends to be richer and more customizable compared to commercial options.
Can I freeze lamb stock for later use?
Absolutely! Once your lamb stock is ready, allow it to cool and then transfer it to freezer-safe containers or ice cube trays for individual portions. Freeze for up to three months, and thaw it when needed for various recipes.
How long should I simmer the lamb stock to get the best flavor?
For the best results, simmer the lamb stock for at least 4 to 6 hours. This extended cooking time allows the flavors to meld together and the lamb bones to release their essence, resulting in a more concentrated and delightful stock.
Can I use lamb stock in recipes other than soups and stews?
Absolutely! Lamb stock is incredibly versatile and can enhance the flavors of various dishes. You can use it as a base for risottos, sauces, gravies, and braises to add a touch of richness and depth to your creations.
Can I substitute other herbs or vegetables in the lamb stock recipe?
Absolutely! Feel free to experiment with different herbs and vegetables to customize the flavors to your liking. Rosemary, parsley, or even leeks can be great additions to the recipe.