As one of my goals is to really work on using all food to its maximum end as well as decrease my reliance on conveniently packaged items I decided to try my hand at lamb stock.
Step 1 was borrow a ginormous pot to use!
As I hadn’t wanted to brave the -21 C weather I used my vegetable stock recipe as a guide.
Since that definitely holds more than 5 cups of water, in addition to the lamb bone, I put in
- 2 onions chopped
- 5 cloves of garlic
- 2 bay leaves,
- a handful of peppercorns
- shake of salt
I brought the whole thing to a boil and then had it simmering for nearly 3 hours. The house smelled fantastic.
My plan is to freeze it and use it in any recipe that calls for broth in the next our months. Based on the volume I may have to hunt for recipes that include broth!
I’m not sure how tasty it will be but as I plan to use it as a light base I’m not too worried.