Lamb Stock

Lamb Stock


2 people made this

After a roast leg of lamb I use the leftover bone to make a lamb stock. It is surprisingly tasty and makes a wonderful foundation for a soup.

Launa Northern Territory, Australia

Makes: 2 litres of stock

  • 1 leftover roast leg of lamb bone, with some meat still attached
  • 2 litres water
  • 2 teaspoons thyme
  • 2 large bay leaf
  • 1 onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 carrots, roughly chopped
  • 6 peppercorns

Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

  1. Place the bone in a large saucepan then add the water, or enough to cover the bone.
  2. Add the thyme, bay leaf, onions, celery and carrots. Bring to the boil, skimming off any scum that rises to the surface. Cover and simmer gently for 2–3 hours.
  3. Strain the stock through a sieve into a bowl, discarding the bones and vegetables. Leave to cool, then chill. Skim any fat from the surface and discard before using the stock.
  4. If using for soup or similar, the residual meat will now easily fall off the bone and can be collected and reserved for later.

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