A simple recipe for homemade lamb stock aka liquid gold. This rich and fragrant stock makes a great base for a variety of flavourful dishes including hearty soups, stews, and rich sauces. Bones, vegetables, spices, water, and a few hours of simmering are all you need to prepare this nourishing lamb stock in a stock pot, slow cooker, or pressure cooker (Instant Pot).
If you are wondering how to make lamb stock from scratch, you’re in the right place. Homemade stock is the foundation of many hearty meals as it adds deep flavors and bonus nutrition. Making stock yourself is also one of the essential skills if you are looking to save money while enjoying high-quality ingredients. In fact, it’s one of the many money-saving tips I’ve covered in this article: 35 ways to save money by cooking from scratch.
What does lamb stock taste like?
This stock is stronger in taste than beef or chicken stock. It suits hearty and fragrant lamb, beef and game dishes and makes an excellent base for rich sauces and nourishing soups.
Lamb stock vs lamb bone broth
Stock needs to simmer for 3 hours while lamb bone broth requires a minimum of 10-12 hours to extract the collagen in the bones.
To make bone broth, simply cook the ingredients for a minimum of 10 hours on the stove, 12 hours in the slow cooker, or 4 hours on high pressure in the pressure cooker (Instant Pot).
You can use leftover lamb bones from a dish you’ve already prepared or simply purchase fresh bones from the butcher. I recommend rinsing the bones with water and drying them with paper towels if you’re purchasing them. Shoulder and leg bones work particularly well.
Onion, carrot, celery, and garlic all add great flavors to your stock. Celeriac, leek, spring onions, and parsley stems work well too. Simply wash and roughly chop the vegetables. There is no need to remove any peels or ends and you even just use scraps from all of these vegetables.
Rosemary, thyme, and bay go particularly work well for this recipe. Use fresh herbs if possible.
I tend to keep it simple and only add peppercorns. All my stock is salt-free as I prefer to season the final dish rather than the stock but the whole peppercorns add create depth of flavor during stock making.
Apple cider vinegar
The vinegar ensures maximum extraction of the minerals from the bones. Don’t skip this step.
If you are using fresh bones I suggest roasting them in the oven for 45 minutes at 200C/425F before to adding them to the stock pot. The roast aromas add extra flavor and deeper color to the final stock.
The recipe below includes three ways how to make your lamb stock from scratch: On the stove, in the slow cooker, and in a pressure cooker (Instant Pot). The preparation part is the same in all three methods, only the cooking time varies. Simply follow the instructions below.
Uses for lamb stock
I suggest pouring the stock through a fine sieve into heat and freezer-proof containers while warm. Once fully cooled, you can easily remove the fat at the top and store the stock in the fridge or freezer. Use containers or glass jars that match the amount you will likely need in your recipes. A muffin tin works well for smaller portions. Once frozen, you can easily store the frozen stock cubes in a freezer bag or larger container.
Lamb stock lasts up to 4 months in the freezer and 1 week in the fridge.
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If you like this recipe, make sure to check out my easy red cabbage sauerkraut recipe as well.