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+ servings
stock in a mason jar

Homemade Mutton Stock

Learn how to make your own homemade wholesome, nutritious rich mutton stock from scratch. This stock is totally full of savoury aroma and depths of flavour. Perfect for sauces, stews and soup dishes.
Course Extra
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 3 Jars
Calories 121kcal
Author Charla


  • 2 lb Mutton bones (with some meaty bones too) (1kg)
  • 2 large carrots halved lengthways
  • 1-2 large onion slice in halves
  • 1 tablespoon apple cider vinegar (15g)
  • 4 garlic cloves
  • 4 sprigs of thyme tied in a bundle
  • 6 black pepper corns
  • a sprinkle of parsley dried (optional)
  • 2 bay leaves
  • salt to taste optional


  • Line a roasting tray with parchment paper and preheat the oven 400f/200c.
  • Add the bones/meat to a stock pot with water and par boil for 15-20 minutes. During this time you may notice deposits of fatty residue on the surface.
  • Once the bones have been par boiled, strain off the water in a colander then rinse the bones and blot them completely dry.
  • Spread the bones, meat, onions, carrots and garlic on the roasting tray then lightly coat with some olive oil.
  • Roast the bones for about 30-40 minutes or until the meat/bone/vegetables are brown. Keep an eye on any small bones or/and the vegetables to remove them before as soon as they have browned.
  • Transfer the bones, meat and cider vinegar into the stock pot.
  • Fill the pot with water, starting with 10 cups. Adding more water when/if the water levels drop too much (you want the finishing liquid to be a few inches below the bones to make 2-3 jars of stock.
  • Bring the pot to a rolling boil then reduce to a low simmering heat for 6-8 hours with the lid covering the pot (put your pot on the smallest burner/skim off any fat or foam if needed.).
  • Halfway through the cooking time, add the onion and garlic, carrots, thyme, peppercorns and bay leaves.
  • Place a cheesecloth (if you have it) inside a large fine mesh strainer (or use the strainer by its self) and carefully pour the mutton stock into the strainer/cloth into a large saucepan/stock pot.
  • Stir in some dried parsley and pink salt.
  • Allow to cool down before pour into mason jars or freezer friendly containers.


  • Make sure you are using a stock pot with a 4 quartz capacity.
  • Make sure to wash the bones off before blanching them as this will get rid of all the bad stuff. I rinsed mine with lime/vinegar first as that is my Caribbean custom, if you don't do this in your culture this omit this step.
  • You should get 3 jars of stock, however, if you want a larger volume of stock i.e 4 jars worth and more then make sure the water levels are consistency higher than the bones (at least a few inches)
  • Don't use too much black pepper as this is likely to ruin the taste of the stock.
  • If you plan on freezing your stock make you use plastic/freezer friendly containers
  • Alternatively, you can store the stock in mason jars and refrigerate.
  • The shelf life for the stock is up to a week or 3-6 months when frozen.
  • You may want to store this stock in an ice cube tray.


Calories: 121kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 643mg | Fiber: 6g | Sugar: 11g | Vitamin A: 20590IU | Vitamin C: 26mg | Calcium: 109mg | Iron: 2mg