Why make you own lamb stock from bones when chicken stock can be substituted in most recipes?
Stock made from cracked or cut lamb bones allow the marrow to be exposed—the secret to richness and flavor and far superior to chicken broth. This makes flavors and textures unique. Prepare to do this step ahead of time as hurrying the process does not yield the best results. Stock can be refrigerated or frozen for later use. This is a time-consuming project but well worth it.
- Wrap the bones in cheese cloth and cracked with hammer or saw into 1 inch pieces.
- Roast the bones by placing in pan for 30 minutes at 350 degree F. This is optional but increases the availability of the nutrients.
- Place the prepared bones in a large pot. Pour water over the bones covering completely.
- Add vinegar or lemon juice and allow to set for 20-30 minutes.
- Rough chop and add vegetables except for garlic and parsley.
- Add salt, pepper, herbs.
- Bring broth to a boil.
- Reduce to a simmer and simmer until done (approx. 6 hrs or more).
During the first few hours of simmering remove impurities that float to surface. During the last 30 minutes add garlic and parsley. When finished remove from heat and let cool slightly. Strain using a fine strainer to remove bits of bone and remaining vegetables (the broth/stock should be nearly clear).