Difference between revisions of "Lamb stock"
From Cookipedia
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− | |title=Lamb stock | + | |title=Lamb stock; a recipe |
|titlemode=replace | |titlemode=replace | ||
− | |keywords= | + | |keywords=#fat #lamb #bones #lambstock #stock #pints #boil #simmer #bayleaf #boiledorsimmered #roast |
− | |description= | + | |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.. | ||
}} | }} | ||
+ | <!-- /seo --> | ||
− | + | {{Template:AdvancePreparationIcon}} | |
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{{Template:CookTools}} | {{Template:CookTools}} | ||
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{{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 | ||
|PrepTime = 1 hour, 20 minutes | |PrepTime = 1 hour, 20 minutes | ||
|CookTime = 3 hours 40 minutes | |CookTime = 3 hours 40 minutes | ||
− | |Image = [[Image:Chicken stock recipe.jpg | + | |Image = [[Image:Chicken stock recipe.jpg|alt=Electus]] |
+ | <span class="review"><span class="reviewHeader"> | ||
+ | ====Best recipe review==== | ||
+ | </span> | ||
+ | ''<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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[[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]]! |
| 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]] | ||
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[[Category:British recipes]] | [[Category:British recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
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+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#fat #lamb #bones #lambstock #stock #pints #boil #simmer #bayleaf #boiledorsimmered #roast </code><!-- /footer_hashtags --> |
Latest revision as of 12:57, 23 December 2021
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
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#fat #lamb #bones #lambstock #stock #pints #boil #simmer #bayleaf #boiledorsimmered #roast
https://www.cookipedia.co.uk/recipes_wiki/Lamb_stock