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.