Lamb stock

Lamb stock

By
From
Meat
Makes
3–4 litres
Photographer
Dean Cambray

Lamb stock is not used very much in restaurant kitchens as it has a rather strong and overpowering flavour that dominates other meats. I think it does work well with lamb dishes, though, as the flavour underpins and intensifies the natural lamb flavour. Personally, I love lamb stock and I use it as a base for all sorts of lamb soups and stews and for gravy or sauce for a roast lamb dinner.

Ingredients

Quantity Ingredient
2kg lamb bones, chopped
2 medium carrots, roughly chopped
2 sticks celery, roughly chopped
2 onions, roughly chopped
1 fennel bulb, roughly chopped
or 1 tablespoon fennel seed
4 garlic cloves, halved
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon salt
1/2 cup parsley leaves
2 sprigs thyme

Method

  1. Follow the same procedure as for the beef stock.
Tags:
Meat
Adrian
Richardson
La
Luna
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