Lamb Neck Bones

Store raw lamb neck bones in the refrigerator and use within 2 days, or freeze for longer storage. Ensure they are well-wrapped to prevent freezer burn.

Roast the lamb neck bones before simmering to deepen their flavor and color in broths.

Simmer gently for at least 2-4 hours (or longer for more intense flavor) to extract maximum richness.

Skim off any excess fat that rises to the surface during simmering for a cleaner-tasting stock.

Root vegetables (carrots, celery, onions) for stock base

Herbs (rosemary, thyme, bay leaves) for aromatic flavor

Legumes (lentils, beans) for hearty stews

Not rinsing the bones before use, which can lead to a cloudy stock.

Boiling the bones vigorously, which can make the stock fatty and cloudy. A gentle simmer is preferred.