Lamb Stock

DSC01250
A lamb menu (more about that in yesterday’s post) would not be complete without sauces based on stock made from the bones and scraps of meat from the same lamb. And so I asked the butcher for some of the bones and used them to make a stock. Making a meat stock is very easy and doesn’t take a lot of active time. The process is the same for most types of stock, the main difference is that in lamb stock you use bones from lamb, in beef stock from beef, etc. The quality of the stock is very important to stock-based preparations such as sauces or risotto. Homemade stock made from scratch is so much better than cubes. Another advantage is that you can make it without salt, so you can simmer it down to the desired strength and only then add salt. A stock that already has salt will often become too salty if you cook it down to make it stronger.

Here’s how I made lamb stock.

Ingredients

DSC01218
For about 1 litre/1 quart of stock

1 kilogram (2.2 lbs) lamb bones and scraps of meat

1 carrot, chopped

1 onion, chopped

1 stick celery, chopped

some fresh rosemary and thyme

1 bay leaf

some black pepper corns

Preparation

DSC01225
Preheat the oven to 225C/450F.

Start by soaking the bones in water to remove any excess blood. Drain and pat dry with paper towels.

DSC01226
Put the lamb into an oven dish with the other ingredients. Roast in the oven at 225C/450F for 15 minutes.

DSC01233
Some fat will have rendered from the meat. Toss the bones and vegetables in the oven dish to coat with the fat (and other juices) on all sides.

DSC01234
Roast for another 15 minutes until nicely browned.

DSC01237
Transfer all of the contents of the oven dish, including all the juices, to a stock pot. Cover with cold water and bring to a boil. (Sometimes chicken stock is used instead of water to get a deeper flavor.)

Remove the scum that will rise to the surface using a slotted spoon.

DSC01241
Let this simmer, uncovered, for 3 hours. The stock will become cloudy if you let it boil. This may or may not be an issue, depending on what you plan to do with the stock.

DSC01250
Pour the stock through a fine sieve to remove all the solids. The stock will now be relatively thin. If you’d like to use it for soup it is finished…

DSC01257
…but for a sauce or jus it’s better to simmer it over low heat to make it stronger.

DSC01282
To remove the fat from the stock, allow to cool and refrigerate overnight. The fat will solidify and float on top…

DSC01286
…making it easy to remove. You can discard the fat, or use it to cook with. The fat will impart an interesting lamb flavor to vegetables cooked in it.

To make a sauce from the stock, you can mount it with butter or thicken it with corn starch or a roux.

The stock can be kept in the refrigerator for a few days, or frozen for months.

About these ads

23 thoughts on “Lamb Stock

  1. I love a good lamb stock and this looks delicious. When I make it I typically reduce it down to a demi-glace because my primary use for it is in sauces. I’ve never seen the technique you used by soaking the bones in the water to draw out any excess blood. I always simply roast the bones “as is.” What affect does the excess blood have on the flavor? Does it take away some of the gaminess?

    Like

    • Removing the blood make the taste ‘cleaner’, I’m not sure if that’s the same as less ‘gamey’. There will also be less scum to deal with and it will also reduce any ‘off’ smells.

      I’m lucky to have a very good source of local ‘real’ lamb, as opposed to what are often really young sheep. This lamb has a very elegant taste.

      Like

  2. This is one stock I’ve not made, Stefan. I do prepare beef stock in much the same way, although I never soak the bones first. Next time I will. :)
    Thanks for another great tip!

    Like

  3. Yes soaking the bones – i assume the blood contains scummy bits too? And you’re right about the salt thing – i usually use cubes and if you boil it down like you should for sauces you end up with a salty gloop – it looks okay but tastes like something you could poison yourself with

    Like

  4. Pingback: Neck of Lamb Sous-Vide « Stefan's Gourmet Blog

  5. Pingback: Chervil Root and Parsley Root « Stefan's Gourmet Blog

  6. Pingback: Lamb Stew with Polenta « Stefan's Gourmet Blog

  7. Pingback: Parsnip Sous-Vide Fondant | Stefan's Gourmet Blog

  8. Pingback: Leg of Lamb Steak Sous-vide | Stefan's Gourmet Blog

  9. Pingback: Duck Stock | Stefan's Gourmet Blog

  10. Pingback: Rack of Lamb with Carrot Puree, Thyme, Ginger and Cumin | Stefan's Gourmet Blog

  11. Pingback: Pea & Lamb Soup | Stefan's Gourmet Blog

  12. Pingback: Lamb-Eggplant-Potato Mosaic | Stefan's Gourmet Blog

  13. Pingback: Breast of Lamb Sous-Vide | Stefan's Gourmet Blog

  14. Pingback: Lamb Shank and Asparagus Sous-Vide | Stefan's Gourmet Blog

  15. Pingback: Lamb Sous-Vide with Couscous and Zucchini | Stefan's Gourmet Blog

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s