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Making lamb stock
Appears in
Published 1999
Ask your butcher to chop the lamb bones so they will fit in your saucepan.
Put 1.5 kg (3 lb) of lamb bones in a large stockpot Cover with water and bring to the boil. Drain and rinse the bones.
Return the bones to a clean saucepan and add 1 quartered onion, 2 carrots, 1 leek and 1 celery stick, all chopped, as well as 3 litres of water, 1 bouquet garni and 6 peppercorns.
Bring to the boil, reduce the heat and simmer for 2–3 hours, skimming the fat and scum from the surface regularly. A flat strainer is easiest to use for skimming.
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