Lamb stock

This recipe requires preparation in advance!

Stocks are a fiddle to make and this, I'm afraid is no exception. However, if you want a recipe for restaurant quality lamb stock, this is it. Freeze in plastic or paper vending-type coffee cups and you won't have to use an stock cubes for months!

Lamb stock

Frozen stock
Servings:	Serves 4 - Makes 2 pints of lamb stock
Calories per serving:	699
Ready in:	5 hours incl. cooling time
Prep. time:	1 hour, 20 minutes
Cook time:	3 hours 40 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review Freezing...Clever idea! 4.7/5 Makes it easy to re-use stock The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Mise en place

• Preheat the oven to 204° C (400° F - Gas 6)

Method

1. Place the bones in a large Roasting tray and roast for 40 minutes
2. Drain any fat and reserve
3. 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
4. Allow to cool slightly and strain being careful not to disturb the ingredients or force them through the sieve
5. Allow to cool properly and remove the remaining surface fat
6. Refrigerate or freeze in plastic coffee cups until required

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