Mr Marine brought home a huge lamb leg (forgive me for not knowing the technical term) with the bone in and cooked it for dinner over the weekend. I can’t remember the last time I had lamb, but it was delicious! A little strong, and I could only eat a little bit of it, but it tasted amazing! After he was done cutting the meat off the bone, however, he had a huge bone plus some gorgeous drippings left over in the pan that I just couldn’t let go to waste! Within a matter of seconds I found a number of recipes for making lamb stock! This one I found on The Nourishing Gourmet and it uses a crockpot!! What could be simpler!?
The recipe doesn’t need to be followed exclusively — feel free to add whatever leftover food stuffs you have laying around, or change out the lamb bone for chicken or beef!
Bones from a lamb
2 Tbsp apple cider
2 scrubbed carrots, roughly chopped
2 scrubbed celery sticks, roughly chopped
1 white onion, roughly chopped
- Put all the ingredients in your crockpot, fill with water until ingredients are covered by about two inches. **Note: use good quality water – filtered or bottled
- Let stand for an hour to draw out the calcium from the bone.
- Put on low for 12-24 hrs, keeping an eye on the water level.
- Strain out the bones and vegetables and cool. Once cool, I’ll pour it into ice trays and freeze. Keep them in a freezer bag, and whenever you need stock for a recipe, you’ll have individual pieces ready to go.
- Lamb Recipe Ideas For Easter and Passover: Mountain States Rosen Launches a Seasonal Cedar Springs American Lamb Giveaway Contest (prweb.com)
- Putting Your Best Lamb Forward (wholefoodsmarket.com)
- Longevity Soup (How to Make Bone Broth) (simpleprovisions.com.au)