Difference between revisions of "Lamb stock"
From Cookipedia
Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
− | |title=Lamb stock recipe | + | |title=Lamb stock, British recipe Cooking Wiki |
|titlemode=replace | |titlemode=replace | ||
|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 | + | |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 |
− | |||
− | |||
}} | }} | ||
+ | |||
+ | |||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{Template:AdvancePreparationIcon}} | {{Template:AdvancePreparationIcon}} | ||
{{recipesummary | {{recipesummary | ||
+ | |DatePublished=21st January 2013 | ||
+ | |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 | + | |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]] | ||
Line 22: | Line 24: | ||
[[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! | ||
− | + | ||
{{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]]! | ||
Line 50: | Line 52: | ||
| Refrigerate or freeze in plastic coffee cups until required | | Refrigerate or freeze in plastic coffee cups until required | ||
}} | }} | ||
+ | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Lamb recipes]] | [[Category:Lamb recipes]] | ||
Line 55: | Line 58: | ||
[[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!
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
Browse Cookipedia's recipes with Pinterest
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.