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This is the definitive guide to making lamb stock, a strongly flavoured stock, useful for all sorts of lamb dishes.
- 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
Serves: convo("2 litres"); ?> of stock
- Preheat the oven to 200°c and prepare 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.
- To get enough bones for the stock you can simply save them up by keeping the bone in the freezer every time you have a joint of lamb.
- The reason for skimming the fat off the surface off the liquid is to help prevent the stock going cloudy.
- Putting the bones in last helps prevent the vegetables from floating to the surface, making it easier to skim off the fat.
- When simmering the stock, make sure the heat is very low, there should be hardly any bubbles breaking the surface. Boiling the stock will result in it becoming bitter and cloudy.