Lamb Stock Recipe

Name: Lamb Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 cups lamb trimmings; 1/2 cup water; 1 cup tomatoes; 1 medium onions chopped; 2 large carrots chopped; 2 each celery trimmed; 5 each garlic chopped; 1 sprig thyme; 1/2 teaspoon thyme dried; 2 each bay leaves; 6 each peppercorns

Servings: persons

2 cups lamb trimmings
1/2 cup water
1 cup tomatoes
1 medium onions chopped
2 large carrots chopped
2 each celery trimmed
5 each garlic chopped
1 sprig thyme
1/2 teaspoon thyme dried
2 each bay leaves
6 each peppercorns

1
Preheat the oven.
2
In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally.
3
Transfer bones and trimmings to a stockpot, and degrease the roasting pan.
4
Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits.
5
Pour these deglazed juices into the stockpot.
6
Add remaining ingredients and water to cover.
7
Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently.
8
Strain stock into bowl through a colander lined with double layer of dampened cheesecloth.
9
Gently press solids to extract all of the liquid, discard the solids.
10
Cool.
11
Remove fat from surface.
12
Stock can be stored for up to a week in a refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups lamb trimmings, 1/2 cup water, 1 cup tomatoes, 1 medium onions chopped, and more.

Yes, Lamb Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stock

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