Tested till perfect Lamb Stock

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

Recipe2 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 cups (2 L)


  • 3 lb (1.5 kg) 3lb (1.5 kg)bone-in mutton or lamb necks or stew meatmeats
  • 1 1oniononions, quartered
  • 1 stalk 1stalkcelery, chopped
  • 1 1carrotcarrots, chopped
  • 1 1bay leafbay leaves
  • 1 1clove garliccloves of garlic, smashed
  • 1 1white turnipturnips, peeled and sliced
  • 3 springs 3springsfresh parsley
  • 3 sprigs 3sprigsfresh thyme
  • 1/2 tsp 1/2 tsp salt
  • 1/2 tsp 1/2tsppeppercorns
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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 1-1/2 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.

Nutritional Information Per 1 cup 250 mL : about

cal 29 pro 4g total fat 1g sat. fat 0
carb 2g fibre 0 chol 4mg sodium 144mg

% RDI:

calcium 1 iron 2 vit A 1 vit C 22
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