Basic Lamb or Mutton Stock

Simmer bones in water, skim scum, add vegetables and spices. Cook for 2 hours. Strain for a rich, flavorful stock.

Stock Soup Homemade Lamb Mutton Basic

Estimated Nutrition

Calories

kcal / serving

0 kcal total

Carbs

per serving

0 g total

Fat

per serving

0 g total

Protein

per serving

0 g total

Cook Time

150

minutes

Serves

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

2.8

litres

Water

Meat

1.4

Mutton Neck

Or lamb neck, shoulder or breast bones

1.4

Lamb Shoulder Bones

Mutton or lamb neck, shoulder or breast bones

1.4

Lamb Breast Bones

Mutton or lamb neck, shoulder or breast bones

NutsSeeds

stalks

Parsley

sprig

Thyme

leaves

Bayleaf

tbsp

Dried Marigold Petals

Fresh marigold petals if possible

tbsp

Dried Marigold Petals

If possible

pieces

Peppercorn

Vegetables

pieces

Onion

Peeled and halved

pieces

Carrot

Peeled and roughly chopped

Method

Cover the bones with 2.8 litres of cold water and bring slowly to the boil.

Skim off lots of brown/grey scum which should be skimmed carefully.

Turn the heat down to a simmer and cook, uncovered, for 30 minutes.

Skim again and add the vegetables, peppercorns, and bouquet garni.

Cook for 2 hours and strain.