Brown Lamb Stock

Roast bones, brown vegetables, deglaze with water, simmer with bouquet garni and peppercorns for 2.5 hours. Skim, strain, and enjoy.

Soup Base Stock Homemade Lamb

Estimated Nutrition

Calories

500

kcal / serving

500 kcal total

Carbs

50g

per serving

50 g total

Fat

20g

per serving

20 g total

Protein

80g

per serving

80 g total

Cook Time

130

minutes

Serves

litre

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

2025

Water

275 ml boiling and 1750 ml cold

Meat

Lamb

Neck, Shoulder or Breast bones

NutsSeeds

stalks

Parsley

Bouquet garni

sprig

Thyme

Bouquet garni

bayleaf

Bouquet garni

Vegetables

Peeled and chopped

Peeled and chopped

stick

Celery

Peeled and chopped

Method

Drain off the fat and put the bones in the stock-pot.

Brown the vegetables for 5 minutes and add to the stock-pot.

Deglaze the roasting-pan with 275 ml of boiling water and add this and 1750 ml of cold water to the stock-pot.

Spread the bones in a roasting-pan and brown, turning to cook evenly, for 20 minutes.

Bring to the boil, skim, turn down the heat and simmer gently for 1 hour.

Add the bouquet garni and peppercorns and continue cooking for 1.5 hours.

Strain.