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Lamb Bones Recipes

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How to Make Flavorful Lamb Broth at Home


Savor the rich, aromatic flavors of homemade lamb broth, crafted from seasoned lamb bones and spices. This broth is a perfect base for soups, stews, and other hearty dishes. Easily stored and reheated, it’s a must-have staple in every kitchen. Enjoy the Mediterranean tradition in every sip!


Prep Time: 10 minutes.

Cook Time: 6 hours

Yield: 8 cups




Section 1: Ingredients


  • 2 pounds lamb pieces (with or without bone)

  • 10 cups cold water

  • 1 large onion (chopped)

  • 10 cardamom pods (smash)

  • 3 Bay leaves

  • 10 whole spices pods

  • 2 cinnamon sticks

  • 4 garlic cloves (peeled)

  • ½ tablespoon turmeric


Section 2: Directions



1. Add the lamb pieces and pour over the cold water in a large stockpot over high heat. Then add the chopped onions. Stir in the bay leaves, smashed cardamom pods, and whole spices garlic clove.

2. Bring the mixture to a boil and lower the heat to medium-low. Begin skimming what is called “scum” from the top of the liquid—this is congealed fat, and it looks white and frothy. You’ll know it when you see it!

3. Add the turmeric spice and simmer for at least 6 hours.

4. Turn off the heat. Wait until the broth has cooled down to handle. Then remove the bones and strain the broth into a glass container. Enjoy!

Recipe Tips & Suggestions:

Storing in the Fridge:

Once the lamb broth has cooled to room temperature, transfer it into clean, airtight containers. This homemade delicacy can be safely stored in the refrigerator for up to 7 days. Make sure the containers are sealed well to retain the broth's freshness and flavor.

Freezing for Later:

If you've made a large batch and want to store it for longer, freezing is an ideal option. Pour the cooled broth into freezer-safe bags or containers, leaving some space at the top as the liquid will expand upon freezing. Properly stored, lamb broth can be frozen for up to 3 months. Don't forget to label the containers with the date, so you always know the freshness of your stored broth.

Reheating:

When you're ready to use the broth, if it's frozen, it's best to thaw it in the refrigerator overnight. To reheat, pour the lamb broth into a saucepan and place it on the stove. Warm over medium heat, stirring occasionally, until it reaches a gentle simmer. If you're in a hurry and need to use the frozen broth directly, you can place the container in a bowl of warm water to speed up the thawing process or defrost it in the microwave. Once thawed, proceed with the stove reheating method. Remember, always ensure that the broth is reheated thoroughly before consuming, and avoid refreezing once thawed. Enjoy the rich flavors any time you desire!



Lamb Stock: The Bare Bones


Homemade stock is liquid gold. Easy, frugal and full of flavour, there's nothing tastier than soup made with hearty homemade stock. Roasting leftover beef or lamb bones from a weekend roast, gives stock a richer flavour and darker colour. Simmered for a couple of hours with a handful of vegetables, fresh herbs, wine and a litre or two of water lends a rich base and depth of flavour to stews, soups, braises and sauces as well as enriching grain dishes such as polenta and risotto.

Servings: 8-10 cups



Section 1: Ingredients


  • 1 lb lamb bones

  • 2 tbsp olive oil, plus extra to drizzle

  • 1 large yellow onion, roughly chopped

  • 2 carrots, roughly chopped

  • 1 celery stalk, roughly chopped

  • 6 cloves of garlic, peeled

  • 2 tsp tomato paste

  • 1/3 cup dry white wine

  • 1 tsp black peppercorns

  • 1 bay leaf

  • A few sprigs of thyme and flat leaf parsley

Section 2: Directions


Preheat the oven to 425°F. Spread the bones out on a large roasting pan and drizzle with a little olive oil to coat. Roast for about 45-60 minutes, turning the bones over halfway, until evenly browned.

Heat the oil in a large stockpot and add the vegetables and garlic, stirring occasionally over medium-high heat until golden brown. Add the tomato paste and fry for another 3 minutes. Add the wine and let boil until the liquid is reduced by half. Add the bones to the stock pot and pour in enough water to cover, about 4-6 cups. Bring to a simmer and skim off the froth and scum that rises to the surface.

Add the peppercorn and herbs. Simmer the stock for 4-6 hours or until you're happy with the flavour, then take the pan off the heat. Let stand for a few minutes before passing the stock through a fine sieve. Cool the stock to room temperature, then cover and refrigerate for up to 48 hours. The fat from the stock will rise and congeal at the surface and can then be removed with a spoon and discarded. Fresh stock should be used within 5 days or keep frozen for up to 3 months.













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