Quick And Delicious
Lamb stock
August 14, 2013
Lamb stock
For those of us who make stock regularly, check out the variations at the end of the recipe for some different flavours.

Prep time: 10 minutes

Quantity:  Approximately 1 – 2 litres


  • 2.5kg lamb bones (especially lamb neck bones) including 1 – 2 marrow bones
  • 1 tbsp apple cider vinegar or 1/4 cup white wine
  • 2-3 celery sticks
  • 3 large carrots
  • 1 onion, unpeeled and quartered
  • 2 bay leaves
  • several sprigs fresh thyme
  • 1 bunch parsley


  • Put all the ingredients in a large stock pot, except the parsley
  • add enough water (preferably filtered) to cover the ingredients (about 3 litres. The liquid should reach no higher than 2.5cm to the top)
  • bring to the boil
  • a large amount of scum will come to the surface, remove this
  • then reduce heat to a low simmer, covered or uncovered for 8 – 12 hours
  • continue to remove any scum regularly.
  • just before finishing add the parsley and simmer another 10 minutes.
  • strain the stock and discard the solids

Now just include it in your favourite soups, sauces and other recipes. 


  • For a deeper flavour, brown the bones over a low heat or roast in an oven before adding the other ingredients.
  • For an asian flavour cook with ginger and lemongrass
  • Add tomato puree at the end of roasting for a richer flavour.
  • Replace lamb bones with beef or chicken. Chicken requires less cooking time eg 3 – 5 hours.
  • Cook it in your slow cooker

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