Lamb stock recipe

I will show you how to make your own homemade lamb stock. Rich, full flavoured stock with hardly any hands on time. Perfect for making soup, stews or slow cooked casseroles. #chefnotrequired

Homemade Lamb Stock and Bone Broth

Don’t waste those leftover lamb bones; make a beautifully rich and flavorful lamb stock with those roasted bones and use it to flavor a stew, rice, or pasta sauce!

Lamb broth recipe rooted in Mediterranean tradition—rich, nourishing, and full of health benefits. Perfect for soul-warming, heart-healthy dishes.

I have to give it to you straight on this one. Making stock isn’t the prettiest job. There are bones and/or carcasses to deal with. And skimming scum (ugh, that word is especially not pretty…but

How to Make Restaurant Quality Lamb Stock for Soups and Stews

Lamb Bone Broth. This is really great no waste cooking. Something that is normally just thrown away can be given a new life and a really powerful source of nutrients for you and your family.

Since we had a ton of leftover lamb, I decided to use the bone to make Lamb Stew. My husband said it was "the best lamb I had ever made". I looked at several recipes, and found that a lot of them took 12 hours, or called for ingredients I didn't have. So I just went ahead and started. I covered the leg of lamb with water, and the grease I kept from the leftover leg of lamb. I debated whether adding the fat that was on the top and opted out. I figured it would have enough fat in it to make it…

Warm up with a comforting bowl of Cozy American Lamb and Barley Soup, made with rich lamb stock for extra flavor.

Homemade stock is liquid gold. Easy, frugal and full of flavour, there's nothing tastier than soup made with hearty homemade sto...

Brining a larger cut of #meat is a fantastic way to guarantee a #juicy, flavorful finish—plus it feeds a large group of people and makes great leftovers. Cooking a #roast can sometimes be intimidating since it is usually a larger cut of meat but using a #brine is a way to ensure a perfectly seasoned result. In this recipe Chef Alan Bergo covers techniques that he found for a fantastic leg of lamb and covers the different types of brines.

Succulent slow roasted Greek lamb and potatoes with garlic, rosemary and lemon is a showstopper meal, perfect for Easter.

A lamb bredie (bree – eh – die) is just another name for a lamb stew. But whereas a stew is typically cooked in a large amount of stock, a bredie uses hardly any stock and relies on the juices from the vegetables to form the liquid component of the dish. This recipe for lamb bredie was given to me by my mother-in-law, many years ago, and it’s remained a firm family favourite over the years.

I have to give it to you straight on this one. Making stock isn’t the prettiest job. There are bones and/or carcasses to deal with. And skimming scum (ugh, that word is especially not pretty…but

Lamb shanks braised in a meaty gravy of wine, stock, grain mustard, and fresh mint become deeply savory and substantive, yet also fresh and different.

These minted lamb shanks are slowly braised in the oven until soft and juicy and whilst they are resting we make the most incredible gravy with the cooking liquid.