Difference between revisions of "Lamb stock"

From Cookipedia

 
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|title=Lamb stock recipe British recipes from The cook's Wiki
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|title=Lamb stock, British recipe Cooking Wiki
 
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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
|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.
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|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
|og:image=https://www.cookipedia.co.uk/wiki/images/4/47/Chicken_stock_recipe.jpg
 
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|DatePublished=21st January 2013
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|Author=Chef
 
|ImageComment = Frozen stock
 
|ImageComment = Frozen stock
 
|Servings = Makes 2 [[Pints|pints]] of [[Lamb|lamb]] [[Stock|stock]]
 
|Servings = 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
|PrepTime = 20 minutes
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|PrepTime = 1 hour, 20 minutes
 
|CookTime = 3 hours 40 minutes
 
|CookTime = 3 hours 40 minutes
 
|Image = [[Image:Chicken stock recipe.jpg|300px|alt=Electus]]
 
|Image = [[Image:Chicken stock recipe.jpg|300px|alt=Electus]]
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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!
===Ingredients===
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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]]!
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| Refrigerate or freeze in plastic coffee cups until required
 
| Refrigerate or freeze in plastic coffee cups until required
 
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[[Category:Lamb recipes]]
 
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[[Category:British recipes]]
 
[[Category:British recipes]]
 
[[Category:Boiled or simmered]]
 
[[Category:Boiled or simmered]]
 

Revision as of 10:54, 16 December 2014


This recipe needs advance preparation!

Lamb stock
Difference between revisions of
Frozen stock
Servings:Makes 2 pints of lamb stock
Ready in:5 hours incl. cooling time
Prep. time:1 hour, 20 minutes
Cook time:3 hours 40 minutes
Difficulty:Average 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


Mise en place

  • Preheat the oven to 204° C (400° F - Gas 6)

Method

  1. Place the bones in a large Roasting tray and roast for 40 minutes
  2. Drain any fat and reserve
  3. 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
  4. Allow to cool slightly and strain being careful not to disturb the ingredients or force them through the sieve
  5. Allow to cool properly and remove the remaining surface fat
  6. Refrigerate or freeze in plastic coffee cups until required


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