Lamb Stock

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lamb broth in pot

Whipping up a beautifully roasted lamb shoulder or slow-cooked lamb shanks this week? Save those bones and make our beautifully rich and flavorful lamb broth from roasted leftover bones, a range of fresh herbs, spices, and vegetables.

Lamb stock has that rich meaty flavor of beef stock but is not at all heavy. Plus, if you love lamb, then you will love its unique taste. It adds complexity to almost any dish, from stews to rice dishes.

Need-to-Know

Essential Ingredients for Lamb Stock

  • Lamb Bones
  • Water
  • Onions
  • Carrots
  • Celery

Lamb Stock from Roasted Lamb vs Store-Bought Bones

If you are making lamb stock from a leftover lamb carcass, use the same Dutch oven for cooking the stock. However, if you purchase lamb bones from the store, roast them in the oven on a baking sheet at 425 degrees Fahrenheit (218 degrees Celsius) for 45 minutes to 1 hour or until the bones are browned.

Drizzle them with olive oil and flip them halfway through the baking process. Once the bones are browned, add them to a pot and cook up that stock!

Vegetables and Herbs that May be Added to Stock

Developing the stock is an opportunity to empty the contents of your fridge. If you have leftover fresh herbs that you won’t use, toss them in. If you have vegetables that may go unconsumed, toss them in. Some excellent additions are as follows:

  • Red pepper
  • Green pepper
  • Squash
  • Green onions
  • Garlic
  • Rosemary
  • Flat-leaf Parsley
  • Thyme
  • Chives
  • Tarragon
  • Bay Leaves
  • Sage
  • Peppercorns

How to Use Lamb Stock

  • Flavor a Pasta Sauce
  • Cook Rice or Risotto in It
  • Make a Glaze for Roasted Meat
  • Flavor a Soup or Stew
  • Make a Tagine
  • Cook a Pot Pie

Recipes that Call for Lamb Stock

Reheating and Storage

Store it in the refrigerator for up to 7 days or freeze it for up to 3 months. To reheat the stock, warm it in a saucepan on the stovetop at medium heat.

lamb broth in pot

Lamb Stock

Don’t waste those leftover lamb bones; make a beautifully rich and flavorful lamb stock with those roasted bones and use it to flavor a stew, rice, or pasta sauce!
Prep Time 4 hrs
Cook Time 5 mins
Course Stock
Cuisine American
Servings 5
Calories 51 kcal

Ingredients
  

  • lamb bones
  • 2 stalks celery cut into 3 segments
  • 2 carrots cut into 3 segments
  • 1 yellow onion cut into 4 pieces
  • 1 tbsp olive oil
  • 2 sprigs rosemary
  • 1 tbsp green onions
  • 1 cup flatleaf parsley roughly chopped
  • 2 bay leaves
  • 3 tsp salt
  • ground pepper 1/2 tsp black peppercorns
  • water fill the pot 3/4 full

Instructions
 

1. Cut the Vegetables and the Herbs

  • Cut celery, carrots (into three segments), and skin-on onion (into 4 pieces). Set aside.
  • Roughly chop parsley. Set aside.

2. Sauté the Vegetables in the Dutch Oven

  • Place a pot or Dutch oven on the stovetop at medium heat. Add oil and allow it to heat.
  • Add celery, carrots, skin-on onions, rosemary sprigs, green onions, and parsley.
  • Sauté for 3-5 minutes.

3. Add the Carcass and Water to the Dutch Oven

  • Add the carcass to the pot or Dutch oven.
  • Fill the pot 3/4 full with water.
  • Season with salt and ground pepper (or 1/2 tsp of peppercorns).

4. Cook the Stock for 3 Hours

  • Increase the stovetop to high heat.
  • When the stock begins to boil, cover the pot with its lid.
  • Lower the heat on the stovetop to low.
  • Cook for 3 hours.

5. Reduce the Stock for the Last Hour and Strain

  • For the last hour, remove the lid and increase the heat on the stovetop to medium heat to reduce the stock.
  • Strain the stock using a fine-mesh strainer.
  • Serve and enjoy.

Nutrition

Calories: 51kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1433mgPotassium: 223mgFiber: 2gSugar: 3gVitamin A: 5175IUVitamin C: 20mgCalcium: 39mgIron: 1mg
Keyword approachable, cooking basics, Easy
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About Savory Suitcase
Hello, I’m Kristina, Founder and Head Blogger of Savory Suitcase… the one-stop-shop for the international foodie. 

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Hello, I’m Kristina, Founder and Head Blogger of Savory Suitcase… the one-stop-shop for the international foodie.

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