What Is Lamb stock and How Can I Use It?
Lamb stock is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 9 recipes to get you started.
Key Points
- Lamb stock is the most assertive meat stock, gamey and sweet, made for lamb dishes.
- Roast neck, shank, and shoulder bones first to tame the muttony edge.
- Lamb fat firms up waxy, so skim hard and chill to lift off the cap.
- Simmer three to four hours; big shank bones give up gelatin slowly.
- No close swap; beef stock is the nearest stand-in, just without the gamey note.
What is lamb stock?
Lamb stock is the savory liquid you get by simmering lamb bones and aromatic vegetables in water until they give up their flavor and body. It is the most assertive of the common meat stocks, with a distinct gamey, slightly sweet character that tastes unmistakably of lamb.
That strong flavor is the whole point and also the catch. Lamb stock is wonderful under a lamb braise or a hearty soup, but it is too particular to use as an all-purpose base the way you would chicken stock.
For the rules that apply to every stock, like keeping the pot below a boil, see the parent stock page. This page is about handling lamb's flavor and its fat.
Best Bones and the Roast
Neck, shank, and shoulder bones make the best lamb stock. They carry plenty of meat and connective tissue, so you get both deep flavor and the collagen that gives the stock body.
Roast the bones first.
A spell at 425°F (220°C) until they are well browned tames the raw muttony edge and builds a deeper, rounder flavor, the same way roasting helps beef bones.
Roast a handful of vegetables alongside, and lean into aromatics that suit lamb: a head of garlic, a sprig of rosemary, a couple of bay leaves. These stand up to the meat instead of getting buried by it.
Managing the Fat
Lamb fat is the part to watch.
It carries the strongest flavor and, unlike beef or chicken fat, it firms up waxy and can coat the mouth if you leave too much in.
Skim hard during the simmer. Then chill the strained stock so the fat sets into a solid cap, and lift off all of it. A defatted lamb stock tastes clean and rich rather than greasy or sheepy.
Bring the pot up slowly and hold a gentle simmer. Lamb bones need about three to four hours, longer for the big shank and neck bones, which give up their gelatin slowly.
How to Use It
Lamb stock belongs in lamb dishes. There it doubles down on the flavor already in the pot, the braising liquid that turns tough cuts meltingly tender in something like Italian Braised Lamb & Potatoes.
It also gives backbone to a rustic soup, carrying the lentils and herbs in Lamb, Lentil, & Rosemary Soup. Reduce it down and it becomes a glossy pan sauce for roast lamb or chops.
Pair it with bold, warm flavors that match its strength: garlic, rosemary, mint, cumin, and the spices of North African and Middle Eastern cooking.
Substitutes
Because lamb flavor is so specific, there is no close swap. If you are out of lamb stock, beef stock is the nearest stand-in, since it brings comparable depth even though it misses the gamey note.
For a lighter dish, chicken stock keeps things neutral and lets the other ingredients lead, but it will not reinforce the lamb the way the real thing does.
Buying and Storing
Lamb stock is almost impossible to find on store shelves, so this is a make-it-yourself ingredient. The good news is that lamb bones are cheap, and a roast lamb dinner leaves you exactly the bones to start a batch.
Homemade keeps about four days in the fridge, sealed under its fat cap. To hold it longer, freeze it in flat bags or in cubes for around three months. Leave headroom, since the liquid expands as it freezes.
Quick facts
Where to find lamb stock: Lamb stock is usually found in the canned goods section or aisle of the grocery store or supermarket.
- In Chinese
- 羊肉，股票
- British (UK) term
- Lamb stock
- en français
- agneau, stocks
- en español
- cordero, las acciones
Recipes using lamb stock
There are 9 recipes that contain this ingredient.
Baby Lettuce Salad with Tart Raspberry Vinaigrette
Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.
Lamb Curry with Cardamom Cashew Rice
Lamb curry marinated overnight with garam masala, cardamom, cinnamon, ginger, and garlic, then simmered in lamb stock and finished with yogurt and lemon. Served on basmati rice with toasted cashews and golden sultanas. Mild, fragrant, family-friendly.
Italian Braised Lamb & Potatoes
Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.
Moussaka Soup
Moussaka soup with browned eggplant, cubed lamb, tomatoes, and peas in a rich lamb stock with oregano. All the flavors of Greek moussaka in a quick 30-minute bowl.
Wine Drenched Lamb with Alpine Pepper Mash
Lamb marinated in red wine, and served with a mash made with Alpine Pepper.
Lamb Couscous
Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.
Lamb, Lentil, & Rosemary Soup
Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.
Manestra (Pasta)
Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.
Farmhouse Vegetable Soup(English)
English farmhouse vegetable soup simmers carrots, leek, onion, celery, and potatoes in lamb stock with a bouquet garni. Potatoes break down to thicken the broth naturally.
