Lamb stock great to make gravy to accompany roast lamb dishes or as base to a soup.  Any lamb bones will do and even the left over bone from a cooked leg joint.  The stock will keep for about 3 days in the fridge and it can be frozen. This recipe used 2kg bones but you can half the recipe.


2kg lamb bones Lamb Stock
3 onions
4 carrots
2 tomatoes

Stick of celery (optional)
3 cloves of garlic, unpeeled
1 bay leaf
1 small bunch of parsely
2 sprig of thyme
1 sprig of rosemary
A little of olive oil
5 litres of water


In a frying pan with a little olive oil brown the bones (not necessary if using cooked bones)

Remove the bones and transfer into a large pan

Cook the carrot and onion for a few minutes in the frying pan which you have browned the bones then place into the pan with the bones.

Add the rest of the ingredients and the water and bring to the boil

A froth will form on top when it comes to the boil skim this off

Turn down the heat and simmer gently for at least 4 hours (the longer the better)

When ready sieve the liquid and discard the bones and vegetables

Coll then remove any fat which forms on top.

Use this stock as a base for the gravy for Roast Stuffed Lamb Shoulder



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{October 12, 2011} {Tags: , , , }