Lamb Stock

RECIPE

• Prep Time: ~5 minutes
• Cook Time: 2 hours
• Total Time: Just over 2 hours

TOOLS

• Large stock pot
• Wooden spoon
• Strainer
• Large Bowl and Storage Containers

INGREDIENTS

1 lb of lamb neck bones
2 carrots
1 stalk of celery
1 large onion
2 bay leaves
2 tbsp of kosher salt
1 tbsp of black peppercorns
cover with water

METHOD

1. Put lamb, 2 carrots, 1 stalk of celery, 1 large onion, 2 bay leaves, 2 tbsp of kosher salt, and 1 tbsp of peppercorns into a large stockpot, and cover with water until ingredients are just submerged.
2. Bring ingredients to a boil and the lower to a low simmer.
3. Simmer for 1 1/2 – 2 hours.
4. Let stock cool.
5. Once stock has cooled use a skimmer to remove the meat, vegetables and spices.
6. Use refrigerated stock within 10 days or store in freezer for up to 4 months.