Frugal Foods – Homemade Lamb Stock

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!

Lamb Stock

Lamb Stock

Bones from a lamb

2 Tbsp apple cider

2 scrubbed carrots, roughly chopped

2 scrubbed celery sticks, roughly chopped

1 white onion, roughly chopped

  1. 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
  2. Let stand for an hour to draw out the calcium from the bone.
  3. Put on low for 12-24 hrs, keeping an eye on the water level.
  4. 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.
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