Or will I be sorry...?
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!
QueenSashy is a trusted home cook.
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!
June is a trusted source on General Cooking.
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.
Susan W is a trusted source on General Cooking.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
(With One Eye Open)
Sheet Pan American Breakfast
Is This Cake the "World's Best"?
Dinner Tonight: Chicken Kiev
Mary Berry’s 1970s Cooking Segments
Watch How to Make Your Own Sprinkles
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)