Beef, Lamb or Mutton Stock

A stock that is worth making in large quantities, then reducing and freezing in small ones, to be used when needed. For general use I don’t bother to roast the bones, but if the stock is to be used for a brown sauce, or a Bordelaise, it is necessary to give it a stronger flavour and a darker colour. Spread out the bones on a roasting tray and roast in a preheated hot oven, somewhere between 190°C/375°F/gas mark 5 and 220°C/425°F/gas mark 7 depending on whatever else you may be cooking, for about 30 minutes until the bones are well browned, turning occasionally.


  • 1.4 kg/3 lb beef, lamb or mutton bones
  • 2 onions, sliced
  • 2 carrots, sliced
  • 2 sticks of celery, chopped
  • 6 parsley stalks
  • 1 sprig of thyme
  • 3 bay leaves
  • 1 tablespoon black peppercorns


Put all the ingredients into a large pan and add enough cold water to cover. Bring to the boil, skimming off any scum that rises to the surface. Cover and simmer very gently for 2 hours. Strain through a very fine sieve and leave to cool.

When cold, lift off the fat that has set on the surface; this can be used for cooking meat or roasting potatoes. Use or freeze the stock as required.