Lamb Stock

Lamb Stock

Lamb Stock

Recipe by GeeDeeCourse: StocksCuisine: FrenchDifficulty: Medium
Servings

5

litres
Prep time

10

minutes
Cooking time

4

hours 

15

minutes
Calories

555

kcal
Total time

4

hours 

25

minutes

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
Stockpot
Roasting Tray

Ingredients

  • The Bones
  • 2 kg lamb bones leg, shoulder or ribs;

  • The Vegetables
  • 3 large onion

  • 4 large carrots

  • 1 head celery

  • The Herbs
  • bay leaf

  • 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

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.