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Homemade Lamb Stock

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Recipe

Homemade Lamb Stock recipe

 

Yield

8 servings

Prep

20 min

Cook

120 min

Ready

140 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 lamb bones
from 6lb leg of lamb, cut in half
* Camera
3 stalks celery
cut into small pieces
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2 carrots
cut into small pieces
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2 onions
peeled, quartered
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1 large tomatoes
ripe or 1 cup canned tomato, cut into small pieces
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lamb
any drippings from roast lamb
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4 peppercorns
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1 bay leaves
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1 parsley leaves
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Ingredients

Amount Measure Ingredient Features
1 each lamb bones
from 6lb leg of lamb, cut in half
* Camera
3 stalks celery
cut into small pieces
* Camera
2 each carrots
cut into small pieces
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2 each onions
peeled, quartered
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1 large tomatoes
ripe or 1 cup canned tomato, cut into small pieces
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1 x lamb
any drippings from roast lamb
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4 each peppercorns
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1 each bay leaves
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1 each parsley leaves
* Camera

Directions

Add enough water to just cover the lamb bone.

Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful.

If it tastes weak, simply raise the heat a bit and let it reduce further.

Drain the stock into a colander set over a large bowl. Remove the bones and cut any remaining meat off and set aside.

Discard the vegetables and bones.

Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup.

Makes about 8 cups.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 425% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 110% Vitamin C 19%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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