Lamb Stock

Name: Lamb Stock (Fond d’agneau)
Yield: Makes 1 litre (1¾ pt)
Cuisine: French
Ingredients: 1 kg (2¼ lb) raw lamb bones, chopped finely and blanched; 2 litres (3½ pt) water; 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); some parsley stalks; salt and freshly ground pepper; salt and freshly ground pepper

Fond d’agneau

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Lambs’ feet or raw lamb trimmings can also be used with, or instead of, the lamb bones.

Ingredients

1 kg (2¼ lb) raw lamb bones, chopped finely and blanched
2 litres (3½

Europe
Switzerland
France
Stock
Gluten-free

Method

Put the blanched bones into the cold water, boil up and skim.
Add the bouquet garni, parsley stalks and seasoning.
Allow to simmer for 1 hour, occasionally removing the fat and skimming.
Strain the stock through a fine cloth or sieve, allowing it to drip, and season to taste.