Anyone ever make stock from lamb bones?

My mother had the butcher butterfly a leg of lamb and he gave her the bones as well and she seems eager to give them me. I have some ideas for aromatics, etc, but was curious about what others have done. Will I end up with too-funky stock? Maybe roast the bones before stockifying? Thanks!

  • Posted by: JadeTree
  • September 29, 2011
  • 7057 views
  • 8 Comments

8 Comments

lorigoldsby September 30, 2011
Not sure what you are going to do with that stock....I made a seriously yummy roasted onion soup with the lamb stock...the headiness of the rich stock, really held up well with the richness of the onions.
 
boulangere September 30, 2011
Good for you. Please let us know how it turns out. Exclamation point!
 
JadeTree September 30, 2011
Holy crumbs, boulangere! I am DOING IT! That will be the weekend project! Thank you so much! Exclamation point!
 
sexyLAMBCHOPx September 30, 2011
Just say no to LAMB!
 
ChefJune September 30, 2011
What boulangere said! Love lamb stock.
 
boulangere September 29, 2011
Baaaaaaa.
 
wssmom September 29, 2011
Listen to boulangere. She knows whereof she speaks!
 

Voted the Best Reply!

boulangere September 29, 2011
Oh yeah, lucky you! I do this all the time. Use the same method that you would for beef stock. Make a fond with onions, carrots, celery, and I add garlic to mine. Toss the vegetables in some olive oil, salt and pepper. Scatter them in the bottom of a roasting pan. Rub some olive oil and salt and pepper over the lamb bone and set in on top of the vegetables. Roast them at 400 degrees until everything is nicely deeply browned, then scrape it all into a stock pot. If there is any browned stuff in the bottom of the roasting pan, set it on the stove over 1 or 2 burners and add some water or white wine and melt it all back up. Add that to the stock pot. Fill with cold water to cover. Add a few bay leaves and some sprigs of any fresh herbs you have on hand. Cover the pot. Bring to a boil, then remove the lid, reduce the heat to an active simmer, and let reduce until it reaches a good concentration of flavor. Maybe 3 or more hours. Seriously, lucky you.
 
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