Lamb Stock

I have a constant supply of stock in my freezer it makes a base for my soups, stews, pies, sauces and risotto. You can lamb bones easily enough from your butcher or meat supplier at your local farmers market.

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Prep: 5 minutes
Cook: 5-6 hours

Ingredients

  • 2.5- 3 kg of lamb bones in 5-10cm pieces
  • 3 onions, peeled and quartered
  • 4 carrots peeled, chopped into 3-4 pieces
  • 2 medium tomatoes, quartered
  • 2 celery stalks, roughly chopped
  • 6-8 button mushrooms
  • 4 garlic cloves, bruised with the side of knife
  • 10 peppercorns
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 sprig thyme
  • handful of parsley
  • 5 litres of water

Method

  1. Preheat an oven to 200C.
  2. Place the onion, carrot and lamb bones in an oven tray, place in the oven and roast for 1 hour
  3. Remove from the oven and place the roasted ingredients in a large saucepan with the remaining ingredients.
  4. Cover with water, place over a high heat and bring to the boil.
  5. When the stock comes to the boil, skim off any scum that comes to the top, reduce the heat to low and leave to slowly simmer for 5-6 hours.
  6. Strain the stock and allow to cool.
  7. Cover and refrigerate or freeze until ready to use. The stock will keep for 3 days in the refrigerator.

Recipe Ideas

Pumpkin Ravioli
Pumpkin Ravioli

4-6 Portions

Prep: 10-15 minutes
Cook: 25 minutes

Individual Banoffee Pies
Individual Banoffee Pies

6 portions

Prep: 20 minutes plus 30 minutes resting of pastry and 3
Cook: 10-15 minutes plus 2 hours for the caramel

Rolled Sweet Omlettes (Tamago Yaki) presented
Rolled Sweet Omlettes (Tamago Yaki)

Prep: 5 minutes
Cook: 10 minutes

Keywords:
lamb 
stock 
ingredients 
base 
cooking 
basics 
Categories:
sauces