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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.
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
- Place the bone in a large saucepan then add the water, or enough to cover the bone.
- 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.
- 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.
- 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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