Lamb Stock

Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian

Print as:
3x5 Recipe Card
4x6 Recipe Card
Full Page

Home > Soups - Stews > Stocks

Lamb Stock

Yields: 5 cups

Ingredients:

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

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.

Book Store
Bulletin Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques

Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy