Lamb stock

Lamb stock

By
From
New Classics
Makes
2 litres light stock and 800 ml rich, reduced stock
Photographer
Mark Roper

This stock is created using lamb bones and flavoured with herbs and vegetables. Use it for meatier recipes, such as a roasted rack of lamb.

Ingredients

Quantity Ingredient
4kg lamb back bones, sawn into 4 cm, (you can ask your butcher to do this for you)
garlic, halved crossways
6 marjoram sprigs

Mirepoix

Quantity Ingredient
1 large brown onion, peeled and chopped
2 carrots, chopped
1 leek, split lengthwise,rinsed, and chopped, white part only
celery, chopped
bouquet garni
2 tablespoons vegetable or canola oil
2 litres Chicken stock
or water

Method

  1. Preheat the oven to 200°C.
  2. Spread out the lamb bones evenly in a large shallow baking tin, and add the garlic bulb halves and marjoram sprigs. Roast for about 30 minutes or until the bones are dark golden brown, shaking the tin occasionally during cooking.
  3. Sauté the mirepoix vegetables in a large heavy-based saucepan or stockpot with the bouquet garni and the oil over high heat for 8–10 minutes until browned.
  4. Add the roasted lamb bones, garlic and marjoram to the saucepan and mix with the vegetables.
  5. Add the chicken stock or water to just cover the bones. Bring to the boil, skimming off any impurities as you go. Reduce the heat and allow to simmer on low for 4 hours.
  6. Remove the saucepan from the heat and allow to cool.
  7. Gently ladle the stock through a fine sieve and portion into even batches to store. The stock will keep in the refrigerator for 3–4 days and freezes for 6 weeks, or even longer in a consistent deep freeze.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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