Lamb Caramel

Preparation info

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By James Viles

Published 2016

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  • 2 kg (4 lb 8 oz) lamb bones
  • Splash of cream


Preheat the oven to 200°C (400°F). Place the lamb bones in a roasting tin and roast, turning once, until golden. Transfer to a large stockpot and add 5 litres (175 fl oz) water. Slowly bring to a simmer, skimming occasionally to remove any impurities. Allow the stock to simmer very gently, uncovered, for 10–12 hours. Strain through a fine strainer. Return to low heat and simmer until reduced by three-quarters. Add a splash of cream and then allow to boil until the lactose converts to caramel and the sauce is rich and glossy.


In an airtight container in the fridge for up to 4 weeks.