How to Make Lamb Stock

Learn how to make some homemade lamb stock from scratch using your slow cooker. This stock is rich in flavour, aromatic using leftover lamb bones, onion, garlic, carrots, thyme, black pepper corns and bay leaves.

Course Extras

Cuisine American

Prep Time 15

Cook Time 8 40

Total Time 8 55

Servings jars

Calories 59kcal

Author Charla

Ingredients

1-1½ lb lamb bones
2 medium onions halved
4-6 whole garlic cloves
2 large carrots sliced and halved
1 tablespoon apple cider vinegar
6 sprigs of thyme
1 teaspoon black peppercorns
2 bay leaves
10-12 cups water
olive oil for roasting
pink salt to taste

Instructions

Preheat the oven to 200C/400F/gas mark 6.
Line a roasting pan with parchment paper and set aside.
Lay the bones out on the roasting pan along with the onion, garlic and carrots.
Lightly coat the bones and vegetables with olive oil.
Roast the bones and vegetables until they brown (keep an eye on the vegetables and remove any that browns too quickly), this should take 30-40 minutes.
Once the bones have browned, remove from the oven.
Place the bones, onion, garlic, carrots, apple cider vinegar, thyme, black peppercorns, bay leaves and the water in the slow cooker.
Place the lid on the the slow cooker and slow cook on LOW for 6-8 hours (keep an eye on the water levels, it should be around 10 cups when finished so add more water if needed.
After the given time, remove the lid and use a fine mesh sieve and slotted spoon to remove the vegetables and bones from the stock (you can drain it too to make sure no bits are left in the stock).
Allow to completely cool before transferring to mason jars.

Notes

Don't throw away any leftover bones! Save them by placing them in a freezer friendly bag/container until you are ready to use them.
Feel free to add some celery, parsley, leeks, rosemary etc...
The best bones to use are the neck, ribs, leg and shank.
It's okay to add some trimming/meaty parts, just make sure the meat isn't heavily seasoned/coated or this may impact the overall flavour of your stock.
Slow cook your stock for up to 8 hours if you plan on using it for recipes, several hours is enough time for the right texture/taste.
Allow the stock to be completely cold before placing in mason jars and refrigerating (for up to 3 days).
If you don't plan to use it straight away, store in a freezer friendly container and freeze for up to 3 months.
The bones won't need boiling first if they are have been used/cooked already.
Raw/uncooked bones should be washed thoroughly and par-boiled and dried before roasting them as this will prevent the stock from being cloudy and limit any after taste.

Nutrition