This is the definitive guide to making lamb stock, a strongly flavoured stock, useful for all sorts of lamb dishes.
Ingredients
2kg lamb bones (leg, shoulder or ribs; 10cm – 15cm in length)
350g onion (3)
200g carrot (4)
180g tomato (2)
3 unpeeled cloves of garlic
1 bay leaf
1 small bunch of parsely
2 sprig of thyme
1 sprig of rosemary
2 tablespoons of olive oil
5 litres of water
Preparation Time: 10 minutes (+ 1 hour roasting)
Cooking Time: 4 hours
Method
Preheat the oven to 200°c and prepare the ingredients.
the ingredients
Put the lamb bones in a roasting tin, the onion and carrot into another roasting tin and roast them both in the oven for 1 hour.
After roasting, put all the ingredients into a large pot, putting the bones in last.
Add the water to the pot and bring it to the boil.
When it starts to boil, turn it down to a low heat and, using a ladle, remove the foamy fat that floats to the surface
Simmer gently for 4 hours, periodically skimming off any fat that floats to the surface.
Using a fine sieve, strain the liquid into a bowl, discarding all the bones, vegetables and herbs.
Allow the stock to cool naturally and use as required.
Really nice recipes.
