Lamb Stock

Ingredients

• 2kg lamb bones (leg, shoulder or ribs; 10cm - 15cm in length)
• 350g onion (3)
• 200g carrot (4)
• 180g tomato (2)
• 3 unpeeled cloves of garlic
• 1 bay leaf
• 1 small bunch of parsely
• 2 sprig of thyme
• 1 sprig of rosemary
• 2 tablespoons of olive oil
• 5 litres of water

Preparation Time: 10 minutes (+ 1 hour roasting)
Cooking Time: 4 hours
Serves: of stock

Method

1. Preheat the oven to 200°c and prepare the ingredients.
   
2. Put the lamb bones in a roasting tin, the onion and carrot into another roasting tin and roast them both in the oven for 1 hour.
   
3. After roasting, put all the ingredients into a large pot, putting the bones in last.
4. Add the water to the pot and bring it to the boil.
5. When it starts to boil, turn it down to a low heat and, using a ladle, remove the foamy fat that floats to the surface.
   
6. Simmer gently for 4 hours, periodically skimming off any fat that floats to the surface.
7. Using a fine sieve, strain the liquid into a bowl, discarding all the bones, vegetables and herbs.
8. Allow the stock to cool naturally and use as required.
   

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days.

Notes