This homemade lamb stock is full of rich, deep flavors. It’s made by slowly simmering lamb bones with fresh vegetables, herbs, and spices. Perfect for soups, stews, and sauces!
Ingredients Needed:
- 1 kg lamb offcuts
- 1 tablespoon olive oil
- 2 carrots
- 2 celery sticks
- 1 brown onion
- 4 garlic cloves
- ⅓ cup dry white wine
- 2 fresh thyme sprigs
- 1 fresh rosemary sprig
- 2 dried bay leaves
- 6 peppercorns
- 2½ litres cold water
How To Make Lamb Stock Recipe?
- Brown the lamb: Heat olive oil in a large pot over medium-high heat. Add the lamb off-cuts and cook until well browned on all sides, then remove.
- Cook the vegetables: Add carrots, celery, and onion to the pot. Fry until they start to brown.
- Add garlic and wine: Stir in garlic and cook for 30 seconds. Pour in the white wine and let it simmer for a minute to reduce.
- Simmer the stock: Return the lamb to the pot. Add thyme, rosemary, bay leaves, and peppercorns. Pour in cold water and bring to a gentle simmer.
- Strain the stock: Let it simmer uncovered for 2 to 2½ hours, skimming any foam from the surface. Strain through a fine sieve and discard the solids.
- Cool and store: Let the stock cool, then refrigerate overnight. The next day, remove the solid fat from the top before using it.
Recipe Tips:
- Brown the Lamb Well: Don’t rush this step! Browning the lamb bones until deep golden brown gives the stock a rich, deep flavor. If you skip this, your stock will taste weak.
- Use Cold Water to Start: Always start with cold water when making stock. This helps extract the most flavor and nutrients from the bones as the water slowly heats up.
- Simmer Gently, Don’t Boil: Keep the heat low and let the stock simmer. Boiling too hard will make it cloudy and affect the taste. A gentle simmer gives the best results.
- Skim the Foam Regularly: As the stock simmers, foam and impurities will rise to the top. Skim them off with a spoon every 20-30 minutes to keep the stock clear and clean-tasting.
- Chill Overnight to Remove Fat: Once the stock cools, put it in the fridge overnight. The fat will harden on top, making it easy to remove. This step ensures a smooth, clean stock without excess grease.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover lamb stock cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Once cooled, pour the stock into freezer-safe containers or ice cube trays. Freeze for up to 3 months.
- Reheat: Pour the stock into a pot and heat over low to medium heat until fully warmed. Stir occasionally to ensure even heating.
Nutrition Facts:
- Calories: 80 kcal
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 40mg
- Potassium: 100mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 8g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Lamb Curry Recipe
- Gordon Ramsay Lamb Chop Sauce Recipe
- Gordon Ramsay Lamb Sauce Recipe
Gordon Ramsay Lamb Stock Recipe
Description
This homemade lamb stock is full of rich, deep flavors. It’s made by slowly simmering lamb bones with fresh vegetables, herbs, and spices. Perfect for soups, stews, and sauces!
Ingredients
Instructions
- Brown the lamb: Heat olive oil in a large pot over medium-high heat. Add the lamb off-cuts and cook until well browned on all sides, then remove.
- Cook the vegetables: Add carrots, celery, and onion to the pot. Fry until they start to brown.
- Add garlic and wine: Stir in garlic and cook for 30 seconds. Pour in the white wine and let it simmer for a minute to reduce.
- Simmer the stock: Return the lamb to the pot. Add thyme, rosemary, bay leaves, and peppercorns. Pour in cold water and bring to a gentle simmer.
- Strain the stock: Let it simmer uncovered for 2 to 2½ hours, skimming any foam from the surface. Strain through a fine sieve and discard the solids.
- Cool and store: Let the stock cool, then refrigerate overnight. The next day, remove the solid fat from the top before using it.
Notes
- Brown the Lamb Well: Don’t rush this step! Browning the lamb bones until deep golden brown gives the stock a rich, deep flavor. If you skip this, your stock will taste weak.
- Use Cold Water to Start: Always start with cold water when making stock. This helps extract the most flavor and nutrients from the bones as the water slowly heats up.
- Simmer Gently, Don’t Boil: Keep the heat low and let the stock simmer. Boiling too hard will make it cloudy and affect the taste. A gentle simmer gives the best results.
- Skim the Foam Regularly: As the stock simmers, foam and impurities will rise to the top. Skim them off with a spoon every 20-30 minutes to keep the stock clear and clean-tasting.
- Chill Overnight to Remove Fat: Once the stock cools, put it in the fridge overnight. The fat will harden on top, making it easy to remove. This step ensures a smooth, clean stock without excess grease.
Gordon Ramsay Lamb Stock Recipe