Lamb Caramel Sauce


  • 2 kg (4 lb 8 oz) lamb bones
  • 830 ml (29 fl oz) full-cream sheep’s milk


Preheat the oven to 220°C (425°F). Put the bones in a roasting tin and roast for about 1 hour, turning once, until they have a good dark brown colour. Put the bones in a large pan, add 1 litre (35 fl oz) water and simmer slowly, covered, for 24 hours. Strain and chill the stock for 24 hours and then remove all the fat from the surface.

Put the clear stock over medium heat and reduce slowly until three-quarters of the stock has evaporated. Add the milk and reduce until the sugars in the milk sweeten – the liquid will turn yellow, become more viscous and taste somewhat sweeter. The milk will split – at this point, remove it from the heat and cool slightly. Blend in a food processor to make a thick caramel and bring it all back together. This can be stored in an airtight container in the fridge for up to 2 months.