How to make lamb stock

Stock, whether made from lamb, beef or chicken bones, will give a lovely “meaty” and rich flavour to any dish. and is soooooooo easy to make! Below is a quick picture guide to give you that confidence to try yourself.

1. Get a bone! You will probably need to cut it in half to fit your pot. Don’t attempt to cut through the bone but at the joint itself. Tip: to locate the joint, bend one bone over the other and see where it moves.

Lamb shoulder leftover

2. Place in a large lidded pot: 1 large onion, 1 carrot, 1 celery stick roughly chopped, skin left on (make sure there is no mud though), 1 bay leaf, salt, small handful of pepper grains, wine or vinegar (to help soften the bones during cooking), a couple of roughly crushed garlic cloves, herbs (thyme, rosemary, parsley) and enough water (boiled from the kettle to speed things up) to cover all the ingredients. Do not add leaks as they give a bitter taste when cooked over a long period.

 3. Leave to simmer with the lid on for a couple of hours (you might need to top up with water a couple of times).

3. After a couple of hours, sieve the content into a large bowl or saucepan. Squash the vegetables and bones with a ladle or other utensil to squeeze as much of the juice as possible.

And that’s it! You can make soup, cook rice with it, etc. If you want a more concentrated stock, leave it to boil away on high heat until reduced. My previous chicken stock recipe will show you how to freeze your concentrated stock into individual portions for later use.

The recipe is the same for beef bones and if you had a pressure cooker, cooking times would be halved!