Can I make a stock with a mixture of beef, lamb and ham bones?

Or will I be sorry...?

  • Posted by: jmwh
  • January 20, 2015
  • 2084 views
  • 4 Comments

4 Comments

Susan W. January 20, 2015
I agree with ChefJune. The ham bone is the one that stumps me. Although, if you use the stock for beans and hammy soups it will be great. If you separate the ham bone, you'll get more mileage with two stocks.
 

Voted the Best Reply!

ChefJune January 20, 2015
I would use the beef and lamb together, but not the ham. I'd use that separately for a bean soup. I think using all three you'd end up with a mishmoshy flavor.
 
QueenSashy January 20, 2015
I do not see anything that prevents you from making a soup from diversified bones, except perhaps for the perception that beef + lamb + ham flavor combination is not exactly the most straightforward one. But hey, cooking is about imagination and creativity and having fun, and being frugal, and discovering new flavors, so absolutely go for it!
 
Windischgirl January 20, 2015
I typically make a mixed meat stock and it's not a problem. In fact, this weekend I roasted chicken trimmings and the bones from a leg of lamb to make a dark pho stock. Yum!
 
Recommended by Food52