Ingredients

• 2.5- 3 kg of lamb bones in 5-10cm pieces
• 3 onions, peeled and quartered
• 4 carrots peeled, chopped into 3-4 pieces
• 2 medium tomatoes, quartered
• 2 celery stalks, roughly chopped
• 6-8 button mushrooms
• 4 garlic cloves, bruised with the side of knife
• 10 peppercorns
• 2 bay leaves
• 1 sprig rosemary
• 1 sprig thyme
• handful of parsley
• 5 litres of water

Method

1. Preheat an oven to 200C.
2. Place the onion, carrot and lamb bones in an oven tray, place in the oven and roast for 1 hour
3. Remove from the oven and place the roasted ingredients in a large saucepan with the remaining ingredients.
4. Cover with water, place over a high heat and bring to the boil.
5. When the stock comes to the boil, skim off any scum that comes to the top, reduce the heat to low and leave to slowly simmer for 5-6 hours.
6. Strain the stock and allow to cool.
7. Cover and refrigerate or freeze until ready to use. The stock will keep for 3 days in the refrigerator.