Lamb Stock

lamb stock I have been in London all day for work and also have a deadline for revisions to an article today so this will just be a quick post. But definitely more on the turkey chick saga tomorrow!

I save all my lamb bones in the freezer – both raw ones that I take the meat off and cooked ones. When I have enough I make some lamb stock. I put all the bones with onions, leeks, lemons, garlic, carrot, celery, black peppercorns, rosemary, parsley, and thyme in a large pot, cover with water and bring to the boil. I then let it gently simmer for ages. I often let it set over night as this lets the fat congeal on top – this makes it easier to remove.

congealed lamb stock

congealed lamb stock

I then strain it through a sieve and we have golden nectar. I freeze this in small pots that I can later use in stews and soups, or even just for flavouring beans.

strained lamb stock

strained lamb stock

Gratuitous picture of our sheep who are slowly growing new wool

Gratuitous picture of our sheep who are slowly growing new wool

One of our lovely Jacobs

One of our lovely Jacobs

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