I have a constant supply of stock in my freezer it makes a base for my soups, stews,
pies, sauces and risotto. You can lamb bones easily enough from your butcher or meat
supplier at your local farmers market.
Prep: 5 minutes
Cook: 5-6 hours
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
2 bay leaves
1 sprig rosemary
1 sprig thyme
handful of parsley
5 litres of water
Preheat an oven to 200C.
Place the onion, carrot and lamb bones in an oven tray, place in the oven and
roast for 1 hour
Remove from the oven and place the roasted ingredients in a large saucepan
with the remaining ingredients.
Cover with water, place over a high heat and bring to the boil.
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.
Strain the stock and allow to cool.
Cover and refrigerate or freeze until ready to use. The stock will keep for 3
days in the refrigerator.