Making lamb stock

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.