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Basic Lamb or Mutton Stock

Simmer bones in water, skim scum, add vegetables and spices. Cook for 2 hours. Strain for a rich, flavorful stock.

Estimated Nutrition

	Per Serving	Total
Calories	0 kcals	0 kcals
Carbohydrates	0 grams	0 grams
Fat	0 grams	0 grams
Protein	0 grams	0 grams

Cook Time

150 mins

Produces

2 litres

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Liquids

2.8
litres

Water

Meat

1.4
kg

Mutton Neck

Or lamb neck, shoulder or breast bones

1.4
kg

Lamb Shoulder Bones

Mutton or lamb neck, shoulder or breast bones

1.4
kg

Lamb Breast Bones

Mutton or lamb neck, shoulder or breast bones

NutsSeeds

6
stalks

Parsley

1
sprig

Thyme

2
leaves

Bayleaf

1
tbsp

Dried Marigold Petals

Fresh marigold petals if possible

1
tbsp

Dried Marigold Petals

If possible

8
pieces

Peppercorn

Vegetables

2
pieces

Onion

Peeled and halved

2
pieces

Carrot

Peeled and roughly chopped

Steps

Cover the bones with 2.8 litres of cold water and bring slowly to the boil.
Skim off lots of brown/grey scum which should be skimmed carefully.
Turn the heat down to a simmer and cook, uncovered, for 30 minutes.
Skim again and add the vegetables, peppercorns, and bouquet garni.
Cook for 2 hours and strain.