Lamb Stock

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.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s