Lamb Stock

Lamb Stock

Prep Time: 0

Yield: 0

Lamb Stock

Ingredients

  • 1 fresh thyme sprig
  • 8 whole black peppercorns
  • 1 teaspoon kosher salt
  • 1 garlic clove, peeled
  • ½ cup parsley stems
  • ½ cup fresh celery leaves
  • 1 carrot, peeled
  • 1 medium-size onion, peeled and pierced with 1 whole clove
  • 1½ pounds lamb bones

Instructions

  1. 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 vegetables. Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat. The stock can be frozen for up to 2 months.
http://www.culinarycafe.com/2009/08/17/Lamb-Stock/