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June 2018

Lamb Recipes

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Lamb Stock Recipe

Lamb Stock recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lamb Stock recipe  PDF


1 Bone from a 6 lb leg of
Lamb, cut in half 3 Stalks celery, cut into
Small pieces 2 Carrots, cut into small
Pieces 2 Onions, peeled and
Quartered 1 lg Ripe tomato OR
1 c Canned tomato, cut into
Small pieces Any drippings from roast Lamb 4 Peppercorns
1 Bay leaf
1 Parsley
add enough water to just cover the lamb bone. Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful. If it tastes weak, simply raise the heat a bit and let it reduce further. 2. Drain the stock into a colander set over a large bowl. Remove the
bones and cut any remaining meat off and set aside. Discard the vegetables and bones. Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup. Makes about 8 cups. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93

Lamb Stock recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
652 people have voted
Last Reviewed on 2018-06-21



Thursday, Jun 21 2018 Download & Print Lamb Stock recipe  PDF   Lamb recipes RSS   New

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