Lamb Stock

Preparation info

  • About

    3 quarts

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 to 3 pounds neck of lamb, cut into pieces
  • Lamb bones
  • 4 quarts water
  • teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 2 onions, sliced


    1. Place all the ingredients in a large kettle. Bring to a boil, cover, and simmer for three to four hours.

    2. Strain, cool, and chill the stock. Before using it, discard the layer of fat which has risen to the top.

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