Fond d’agneau

Lamb Stock

Preparation info
  • Makes

    2 l

    • Difficulty


    • Ready in

      6 hr

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


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


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