Lamb Stock
Mutton bones make the best stock but aren't always easy to find. Lamb necks and stew meat are good substitutes, flavourful for cooking but less gamey.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 1 cup 250 mL : about | - |
| cal | 29 |
| pro | 4 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | trace |
| chol | 4 mg |
| sodium | 144 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 1% |
| vit C | 22% |
-
3 lb (1.5 kg) bone-in mutton or lamb necks or stew meat
1 onion, quartered
1 each stalk celery and carrot, chopped
1 bay leaf
1 clove garlic, smashed
1 white turnip, peeled and sliced
3 each sprigs fresh parsley and thyme
1/2 tsp (2 mL) each salt and peppercorns
Preparation:
In Dutch oven, bring mutton and 10 cups (2.5 L) water to boil. Skim off foam. Add onion, celery, carrot, bay leaf, garlic, turnip, parsley, thyme, salt and peppercorns. Reduce heat and simmer for about 1 hours or until meat is very tender, skimming surface occasionally.
Strain into large measure or bowl; skim fat from surface. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight containers for up to 3 days or freeze for up to 1 month.) Remove meat from bones and save for another use.
Strain into large measure or bowl; skim fat from surface. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight containers for up to 3 days or freeze for up to 1 month.) Remove meat from bones and save for another use.
Source
Canadian Living Magazine: April 2008
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