Lamb Stock

Lamb Stock

From starting to serving: 2.5 hours. Active time: 30 minutes. Yield: 2-3 litres. 

How the chefs explain it: Brown bone and veg, simmer for two hours, strain.

  • 500g onions
  • 500g carrot
  • 250g celery
  • 5kg lamb bones
  • 2 bulbs of garlic 
  • 3 dried bay leaves
  • 1 tsp (5g) black peppercorns
  • ½ bunch rosemary
  • ½ bunch thyme
  • 5L water
  1. Cut the veg into large pieces.
  2. In a single layer on an oven tray roast, all the veg and the bones until brown.
  3. Pour into a large stockpot and cover with water.
  4. Add all the remaining ingredients and set over low heat.
  5. Simmer for 2 hours.
  6. Skim any foam that rises to the surface.
  7. Allow to cool completely before straining.
  8. Discard bones and veg reserving your beautiful stock.