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Ref: 387
Heading: Sauces Dressings & Dips
Cuisine: British & Irish
Food Type: Meat
No of Portions: 12
Change no of portions required to :

Ingredients & Prep

   2000 ml  water
   1200 g  meaty Lamb bones, such as ribs, shoulder, neck, or tail
   1 onion chopped
   2 carrot med chopped
   1 celery stick chopped
   2 garlic clove chopped
   1 tsp  rosemary dried
   1 bay leaf
   2 tbsp  veg oil


  Step 1
Pre-heat oven to 180'c, place bones in a baking tray & roast for 40 mins, remove & set aside.
  Step 2
Place onions, garlic, onion, celery & carrot in a good sized saucepan & fry in the oil until browned.
  Step 3
Add water & roasted bones with any juice with bay leaf & rosemary in a saucepan & simmer for 2 to 3 hour with a lid on, skim off any froth from the surface with a slotted spoon from time to time.
  Step 4
Use stock within a day or 2 if stored in the fridge or freeze in pots

Suggestion & Tips

Classic base stock. You can get the bones from the butchers.
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