Lamb Stock

Author: Canadian Living

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.

  • Portion size 2 servings

Ingredients

  • 3 lb (15 kg) meats
  • 1 onion quartered
  • 1 stalk celery chopped
  • 1 carrots chopped
  • 1 bay leaf
  • 1 clove garlic smashed
  • 1 turnip peeled and sliced
  • 3 springs parsley
  • 3 sprigs thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppercorns

Method

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 facts Per 1 cup 250 mL : about

  • Sodium 144 mg
  • Protein 4 g
  • Calories 29.0
  • Total fat 1 g
  • Cholesterol 4 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lamb Stock