Lamb Stock

There is a widespread perception that lamb stock is greasy and strong, but while lamb stock may not be as versatile as veal or chicken, a good one makes great soups and adds depth to slow-cooked lamb dishes.

As with any other stock, the fat will rise to the surface as the stock cools. But lamb fat can remain quite soft, making it more difficult to remove. Leave the skin on the onion; it adds color to the stock.