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    Home » Extras

    Rich Lamb Stock

    Published: Mar 31, 2021 · Modified: Nov 23, 2021 by Lee-Ann · 5 Comments

    Jump to Recipe - Print Recipe

    Easily make a rich, flavoursome lamb stock at home with just a few ingredients and hardly any hands on time.

    Today I am bringing you a recipe for a rich, flavour packed Lamb Stock. If you have ever tried to buy lamb stock you have probably had the same success as me - none! It just doesn't seem to be readily available, but there are times when I really wish I had some on hand, so I made my own!stock and herbs in a white bowl on a wooden board

    Have you ever tried making your own stock or broth? It's actually a lot easier than it sounds with minimal hands on time. After everything is well browned, you just sit back and let the lamb off cuts and vegetables simmer along nicely for a few hours.

    Table of Contents

    • Ingredients you will need for this recipe
    • How to make lamb stock
    • My top tips for making this recipe
    • Serving suggestions
    • Other recipes you may enjoy
    • Lamb Stock
      • Ingredients
      • Instructions
      • Notes

    Ingredients you will need for this recipe

    • lamb off cuts (bone in)
    • carrots
    • celery
    • brown onion
    • garlic cloves
    • fresh thyme
    • fresh rosemary
    • bay leaves
    • peppercorns
    • olive oil for frying
    • dry white wine
    • water

    *Please see the recipe card below for exact quantities and detailed instructions

    Bonus Tip
    Would you like more lamb recipes? Why not check out my guide to all things Lamb - it's got heaps of hints and tips to get the best from each cut of lamb, plus ALL of my lamb recipes in one place!

    How to make lamb stock

    1. Heat the olive oil and fry the lamb off cuts until well browned all over, then remove them from the pot.
    2. Add in the roughly chopped carrots, onion and celery. Cook until starting to colour.process images showing how to cook recipe
    3. Add garlic cloves to the pot and cook for a further 30 seconds.
    4. Add white wine to the pot and allow wine to cook down.photographs showing process of cooking recipe
    5. Return lamb to the pot.
    6. Add thyme, rosemary, bay leaves and peppercorns then top with water and bring to a simmer.images showing how to make recipe

    My top tips for making this recipe

    • Browning your lamb really well will give you more flavoursome stock. This is a must!
    • I haven't included any salt in the recipe, not even at the end when it would be traditionally added when making stock. As the stock is always used as part of another dish, that's when I like to adjust the salt.
    • There might seem to be a lot of fat while the stock is cooking, but this is ok because we are going to remove it later. Once the finished stock is cooled it goes into the fridge overnight - the fat that has risen to the top will solidify and you will be able to just remove it.

    Serving suggestions

    • Great to use to make lamb gravy when you are cooking a lamb dish that doesn't have any pan juices/drippings to make gravy with. 
    • This stock would be great in all of your favourite slow cooked lamb dishes.

    Other recipes you may enjoy

    Slow Cooked Lamb Should Roast - moist, tender, pull apart lamb that is so soft it shreds with just two forks. The ultimate lamb roast!

    Lamb Cutlets with Herbs - tender, juicy lamb cutlets with a simple fresh herb and garlic crust grilled to perfection.

    stock and herbs in a white bowl on a wooden board

    Lamb Stock

    Lamb Stock - easily make a rich, flavoursome lamb stock at home with just a few ingredients and hardly any hands on time.
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    Total Time: 3 hours
    Serving: 8 cups
    Calories: 80kcal
    Author: Lee-Ann Grace

    Ingredients

    • 1 kg lamb off cuts (bone in) trimmed of fat
    • 1 tablespoon olive oil
    • 2 carrots very roughly chopped
    • 2 celery sticks very roughly chopped
    • 1 brown onion very roughly chopped
    • 4 garlic cloves peeled
    • ⅓ cup dry white wine
    • 2 fresh thyme sprigs
    • 1 fresh rosemary sprig
    • 2 dried bay leaves
    • 6 peppercorns
    • 2½ litres cold water

    Instructions

    • Heat the olive oil (1 tbsp) in a large, heavy based pot and fry the lamb off cuts until well browned all over, then remove them from the pot.
    • Add in the carrots (2 - very roughly chopped), brown onion (1 - very roughly chopped) and celery (2 sticks - very roughly chopped). Continue to fry until starting to brown.
    • Add garlic cloves (2 - peeled) to the pot and cook for a further 30 seconds, then add dry white wine (⅓ cup) to the pot and allow wine to cook down slightly.
    • Return lamb to the pot. Add thyme (2 sprigs), rosemary (1 sprig), dried bay leaves (2) and peppercorns (6) then top with water (2½ litres) and bring to a simmer.
    • Simmer for 2 - 2½ hours, then strain through a fine sieve. Discard any solids.
    • Once stock is cooled, cover and refrigerate overnight and then remove the fat that has solidified on top.

    Notes

    • Browning your lamb really well will give you more flavoursome stock. This is a must!
    • I haven't included any salt in the recipe, not even at the end when it would be traditionally added when making stock. As the stock is always used as part of another dish, that's when I like to adjust the salt.
    • There might seem to be a lot of fat while the stock is cooking, but this is ok because we are going to remove it later. Once the finished stock is cooled it goes into the fridge overnight - the fat that has risen to the top will solidify and you will be able to just remove it.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Comments

    1. Chef Cosmo

      April 16, 2022 at 11:56 am

      Where in the heck are we supposed to get Lamb stock?

      Reply
      • Dave

        April 16, 2022 at 11:31 pm

        Do you simmer the stock uncovered?

        Reply
        • Lee-Ann

          April 17, 2022 at 10:18 am

          Hi Dave, I simmer it partially covered.

          Reply
      • Anna Maria

        April 17, 2022 at 4:44 pm

        She states the recipe for it above; but just halving the recipe calls for only about 1.1 lbs. of lamb. My question is if you're going to freeze it, but could use the fat later, as it calls for in one of your gravy w/drippings variations, (Thank You!,) why not leave it to freeze with the liquid? Also, I prefer to finish the sauce/gravy with wine: I like the hint of wine flavor and aroma nuanced through the sauce as it's served. Almost any sauce or gravy can be thinned with wine, too.

        Reply
        • Lee-Ann

          April 17, 2022 at 4:57 pm

          Hi Anna Maria, yes you could use the fat to make gravy.

          Reply

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