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Daniel Galmiche

Fond d’agneau

Lamb Stock

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Preparation info
  • Makes

    2 l

    • Difficulty

      Easy

    • Ready in

      6 hr

Appears in
French Brasserie Cookbook
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Ingredients

  • 1.25 kg/2 lb 12 oz lamb bones, trimmed and prepared by your butcher
  • 2

Method

Preheat the oven to 180°C/350°F/gas 4. Put the bones in a baking tray and roast for 20 minutes or until golden brown, stirring occasionally to

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