Lamb stock: Difference between revisions
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|title=Lamb stock, British recipe | |title=Lamb stock, British recipe | ||
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|keywords=Lamb stock recipe British recipes from The cook's Wiki | |keywords=Lamb stock recipe British recipes from The cook's Wiki | ||
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{{Template:AdvancePreparationIcon}} | {{Template:AdvancePreparationIcon}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 2799 | |||
|PortionCalories = 699 | |||
|DatePublished=21st January 2013 | |DatePublished=21st January 2013 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = Frozen stock | |ImageComment = Frozen stock | ||
|Servings = Makes 2 [[Pints|pints]] of [[Lamb|lamb]] [[Stock|stock]] | |Servings = Serves 4 - Makes 2 [[Pints|pints]] of [[Lamb|lamb]] [[Stock|stock]] | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 5 hours incl. cooling time | |TotalTime = 5 hours incl. cooling time | ||
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{{RecipeIngredients | {{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]]! | | 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 | | Half an an [[Onion|onion]], peeled and chopped | ||
| 1 [[Carrot|carrot]], peeled and chopped | | 1 [[Carrot|carrot]], peeled and chopped | ||
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{{RecipeMethod | {{RecipeMethod | ||
| Place the bones in a large [[Roasting tray]] and [[roast]] for 40 minutes | | Place the [[bones]] in a large [[Roasting tray]] and [[roast]] for 40 minutes | ||
| Drain any [[Fat|fat]] and reserve | | 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 | | 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 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]] | | Allow to cool properly and remove the remaining surface [[Fat|fat]] | ||
Revision as of 17:44, 27 July 2016
This recipe needs advance preparation!
| Lamb stock | |
|---|---|
 |
| Frozen stock | |
| Servings: | Serves 4 - Makes 2 pints of lamb stock |
| Calories per serving: | 699 |
| Ready in: | 5 hours incl. cooling time |
| Prep. time: | 1 hour, 20 minutes |
| Cook time: | 3 hours 40 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
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 plastic or paper vending-type coffee cups and you won't have to use an stock cubes for months!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 900 g (2 lb) lamb bones and meat trimmings with any excess fat removed. This calls for a trip to your friendly local butcher!
- Half an an onion, peeled and chopped
- 1 carrot, peeled and chopped
- 1 stick of celery, with leaves, chopped
- 4 button mushrooms, brushed clean and halved
- 2.25 litres (4 pints) of cold water
- 1 sprig of thyme
- 1 sprig of mint
- 2 Cloves of garlic, with skins, smashed
- 1 bay leaf
Mise en place
- Preheat the oven to 204° C (400° F - Gas 6)
Method
- Place the bones in a large Roasting tray and roast for 40 minutes
- Drain any fat and reserve
- Add the bones and the remaining ingredients to the largest pan you have, bring to the boil, reduce the heat and simmer uncovered for 3 hours, skimming any scum or surface 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
- Refrigerate or freeze in plastic coffee cups until required
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