Making a Stock from Trimmings

When boning a leg of lamb, all bones and trimmings are reserved for stock. This technique applies equally to other meat, poultry, and rabbit.

Remove the fat from all meaty trimmings. Chop bones into 5- to 8-centimeter (2- to 3-inch) sections.

Combine the bones and trimmings in a stockpot; add aromatic vegetables and herbs, if desired.

Sauté to brown well.

Add cold water to cover and cook, skimming the foam that rises to the top. Cook about 1½ hours for lamb and other meats, about 1 hour for poultry and rabbit. Strain.