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:
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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