Lamb or Mutton Stock

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Method

Use about 6-7 lb (3-3.5 kg) of lamb or mutton bones (including shank and middle neck or scrag end) and a veal knuckle. Simmer for 5 to 8 hours.