Lamb Stock
9 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per 1 cup 250 mL : about | - |
| cal | 29 |
| pro | 4 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 2 g |
| fibre | 0 |
| chol | 4 mg |
| sodium | 144 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 1 |
| vit C | 22 |
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.
Ingredients
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 1-1/2 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.
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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