* 900 g (2 lb) Lamb bones and Meat trimmings with any excess Fat removed. This calls for a trip to your friendly local butcher!
* Half an an Onion, peeled and chopped
* 1 Carrot, peeled and chopped
* 1 stick of Celery, with leaves, chopped
* 4 Button mushrooms, brushed clean and halved
* 2.25 Litres (4 Pints) of cold water
* 1 sprig of Thyme
* 1 Sprig of mint
* 2 Cloves of Garlic, with skins, smashed
* 1 Bay leaf

===Method===
* Place the bones in a large Roasting tray and roast for 40 minutes
* Drain any Fat and reserve
* Add the bones and the remaining ingredients to the largest pan you have, bring to the Boil, reduce the heat and Simmer uncovered for 3 hours, skimming any scum or surface Fat as it appears
* Allow to cool slightly and strain being careful not to disturb the ingredients or force them through the sieve
* Allow to cool properly and remove the remaining surface Fat
* Refrigerate or freeze in plastic coffee cups until required
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