Preparation info

  • Makes

    1 Litre

    • Difficulty

      Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

Ingredients

  • 2.5 kg/5 lb 10 oz lamb bones, chopped into 5-7.5cm/2-3in pieces (ask the butcher to do this for you)

Method

Heat the oven to 170°C/325°F/Gas 3. Place the lamb and veal bones on a baking tray and roast for 40-50 minutes