Lamb bones/stock

HopeElizzy

Thanks Keren - had a look around in the pantry and there is half a bag of lentils with a use by date of May 2006 so that's a pretty good idea!:T

Pink.

I made soup last week using stock made from the bone of a leg of lamb. Fry an onion and crushed garlic in a little oil, then add chopped carrots and a tin of chopped tomatoes and let it sweat for a while before putting in the stock, some leeks a few lentils to thicken it. I made it using bits and pieces I had in the fridge at the time, but it made a really hearty soup and the kids loved it.

Pink

HopeElizzy

Thanks Pink, tin of toms is a good idea

Quackers

Double thanks from me too Pink.

I'm a [STRIKE]vegetable[/STRIKE] vegetarian but there's an almost bare leg of lamb downstairs that Mr Q has just polished off with the kids.

I imagine he will just chuck it but I'm off to give your recipe a try.

Pink.

Quackers wrote:

Double thanks from me too Pink.

I'm a [strike]vegetable[/strike] vegetarian

:rotfl:

Quackers I made the stock in the slow cooker overnight, but I've used the bone to make stock on the hob before if I need to do it more quickly.

Pink

Quackers

I cant thank you :rolleyes: How weird is it that we've all got so used to using the thanks button. Anyway, thanks!

That is exactly what I'm going to do - pop it in the slow cooker overnight and make the soup tomorrow.

wendym

Lamb with lentils and tomatoes could be given extra zing with some cumin, to give it a kind of North African feel, or you could make classic Scotch Broth with potato, carrot, onion and barley (bit of a faff cos you have to soak it, but worth having some in cos it's so cheap). My MIL's also had leek and butter beans.

Pink.

Quackers wrote:

I cant thank you :rolleyes: How weird is it that we've all got so used to using the thanks button. Anyway, thanks!

That is exactly what I'm going to do - pop it in the slow cooker overnight and make the soup tomorrow.

I know, I miss being able to thank people too. :sad: Sorry HopeElizzy, I don't mean to take your thread off topic.:o

The cumin sounds like a good idea wendym.

wendym

Asian supermarkets sell jars of minced red peppers very reasonably...not as vicious as neat chillies (and much less effort!)...I use it when I make chilli (con carne), and it works brilliantly in a tomato/lentil or tomato/lentil/red pepper soup.

You could also make a lamb/tomato/chick pea spicy soup.

It's not a good time to start feeling hungry, is it?

dianeclaire

Wondered if anyone had any ideas for these, I have 2 in the freezer left over from buying a whole lamb, I dont want to use them just for stock, they are fairly meaty ones, but I'm guessing would probably have to use both to make a decent meal for 4 of us

Any ideas welcomed