Lamb stock: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Freezing...Clever idea!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5</span> | |||
<span class="reviewDesc">Makes it easy to re-use stock</span> <span class="reviewAuthor"> - [[User:TheJudge|The Judge]] </span></span> | |||
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|TotalCalories = 2799 | |TotalCalories = 2799 | ||
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|PrepTime = 1 hour, 20 minutes | |PrepTime = 1 hour, 20 minutes | ||
|CookTime = 3 hours 40 minutes | |CookTime = 3 hours 40 minutes | ||
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[[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! | [[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! | ||
Revision as of 17:28, 21 October 2021
This recipe needs advance preparation!
Recipe review
Freezing...Clever idea!
4.7/5
Makes it easy to re-use stock - The Judge
| 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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