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{{#seo:
|title=Lamb stock; a recipe
|titlemode=replace
|keywords=#fat #lamb #bones #lambstock #stock #pints #boil #simmer #bayleaf #boiledorsimmered #roast
|hashtagrev=032020
|description=stocks are a fiddle to make and this, I'm afraid is no exception. However, if you want a recipe for restaurant quality lamb stock, this is it. Freeze in..
}}

{{Template:AdvancePreparation}}

[[Stock|Stock]]s are a fiddle to make and this, I'm afraid is no exception. However, if you want a recipe for restaurant quality [[Lamb|lamb]] stock, this is it. Freeze in plastic or paper vending-type coffee cups and you won't have to use an [[stock cubes]] for months!

{{recipesummary
|TotalCalories = 2799
|PortionCalories = 699
|DatePublished=21st January 2013
|Author=Chef
|ImageComment = Frozen stock
|Servings = Serves 4 - Makes 2 [[Pints|pints]] of [[Lamb|lamb]] [[Stock|stock]]
|Difficulty = 2
|TotalTime = 5 hours incl. cooling time
|PrepTime = 1 hour, 20 minutes
|CookTime = 3 hours 40 minutes
|Image = [[Image:Chicken stock recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Freezing...Clever idea!''

4.7/5

Makes it easy to re-use stock
[[User:TheJudge|The Judge]] 
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{{RecipeIngredients
| 900 g (2 lb) [[Lamb|lamb]] [[bones]] and [[Meat|meat]] trimmings with any excess [[Fat|fat]] removed. This calls for a trip to your friendly [[local butcher]]!
| Half an an [[Onion|onion]], peeled and chopped
| 1 [[Carrot|carrot]], peeled and chopped
| 1 stick of [[Celery|celery]], with leaves, chopped
| 4 [[Button mushrooms|button mushrooms]], brushed clean and halved
| 2.25 [[Litres|litres]] (4 [[Pints|pints]]) of cold water
| 1 sprig of [[Thyme|thyme]]
| 1 [[Sprig of mint|sprig of mint]]
| 2 Cloves of [[Garlic|garlic]], with skins, smashed
| 1 [[Bay leaf|bay leaf]]

}}

===[[Mise en place]]===
* Preheat the [[oven]] to 204° C (400° F - Gas 6)

===Method===

{{RecipeMethod
| Place the [[bones]] in a large [[Roasting tray]] and [[roast]] for 40 minutes
| Drain any [[Fat|fat]] and reserve
| Add the [[bones]] and the remaining ingredients to the largest pan you have, bring to the [[Boil|boil]], reduce the heat and [[Simmer|simmer]] uncovered for 3 hours, skimming any scum or surface [[Fat|fat]] as it appears
| Allow to cool slightly and strain being careful not to disturb the ingredients or force them through the sieve
| Allow to cool properly and remove the remaining surface [[Fat|fat]]
| Refrigerate or freeze in plastic coffee cups until required
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Lamb recipes]]
[[Category:Soup and stock recipes]]
[[Category:British recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/fat|#fat]] [[Special:Search/lamb|#lamb]] [[Special:Search/bones|#bones]] [[Special:Search/lambstock|#lambstock]] [[Special:Search/stock|#stock]] [[Special:Search/pints|#pints]] [[Special:Search/boil|#boil]] [[Special:Search/simmer|#simmer]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/roast|#roast]]
</code>

Lamb stock - Revision history

Chef: Larger images for small media devices