Lamb Stock

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Lamb Stock

Lamb Stock


  • 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
  • 1 ½ pounds lamb bones


  • 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.

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