Reviews

Add Rating & Review

Back to Lamb Stock

All Reviews for Lamb Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Recipe Summary

Yield: Makes 5 cups

Ingredients

Ingredient Checklist

1 1/2 pounds lamb bones

1 medium-size onion, peeled and pierced with 1 whole clove

1 carrot, peeled

1/2 cup fresh celery leaves

1/2 cup parsley stems

1 garlic clove, peeled

1 teaspoon kosher salt

8 whole black peppercorns

1 fresh thyme sprig

Gallery

Recipe Summary

Yield: Makes 5 cups

Recipe Summary

Yield: Makes 5 cups

Recipe Summary

Yield: Makes 5 cups

Yield: Makes 5 cups

Makes 5 cups

Ingredients

Ingredients

  • 1 1/2 pounds lamb bones
  • 1 medium-size onion, peeled and pierced with 1 whole clove
  • 1 carrot, peeled
  • 1/2 cup fresh celery leaves
  • 1/2 cup parsley stems
  • 1 garlic clove, peeled
  • 1 teaspoon kosher salt
  • 8 whole black peppercorns
  • 1 fresh thyme sprig

Directions

In a stockpot, combine the lamb bones with about 12 cups of cold water, or enough to cover.

Bring the mixture to a boil and skim off the froth. Add the remaining ingredients and simmer over low heat, covered partially, for 2 hours. Strain the broth through a sieve, discarding the bones and the vegetables.

Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Lamb Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Lamb Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest