Lamb Stock

Store in airtight containers. Freezing in ice cube trays makes portioning easy.

Use roasted lamb bones for a deeper, richer flavor.

Skim off excess fat after chilling for a cleaner taste.

Strain the stock thoroughly to remove all solids for a smooth consistency.

Root vegetables (carrots, parsnips, potatoes)

Herbs (rosemary, thyme, bay leaves)

Legumes (lentils, beans)

Rich gravies and sauces

Not simmering long enough: This results in a weak, watery stock.

Using fatty cuts of meat: Too much fat can make the stock greasy and unpleasant.

Over-salting during simmering: Stock will reduce, concentrating saltiness.