In this page I will talk about delicious and easy fresh lamb stock recipes.
Time needed: 5 hours
Materials Needed:
– about 2 lb 4 oz/1 kg bones from a cooked joint or raw chopped lamb bones
– 2 onions, studded with 6 cloves, or sliced or chopped coarsely
– 2 carrots, sliced
– 1 leek, sliced
– 1-2 celery stalks, sliced
– 1 bouquet garni
-About 2 quarts water
- How to Lamb Stock
Chop or break up the bones and place in a large pan with the other ingredients.
- How to Lamb Stock
Bring to the boil and remove any scum from the surface with a perforated spoon. Cover and simmer gently for 3-4 hours. Strain the stock and eave to cool.
- How to Lamb Stock
Remove any fat from the surface and chill. If stored for more than 24 hours the stock must be boiled every day, then cooled quickly and chilled again. The stock may be frozen for up to 2 months; place in a large plastic box and seal, leaving at least 1 inch/2.5 cm of headspace for expansion.