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Lamb bones/stock

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  • skintchick
    skintchick Posts: 15,114 Forumite
    Debt-free and Proud!
    I think I'll make scoth broth! I love that soup.
    :cool: DFW Nerd Club member 023...DFD 9.2.2007 :cool:
    :heartpuls married 21 6 08 :A Angel babies' birth dates 3.10.08 * 4.3.11 * 11.11.11 * 17.3.12 * 2.7.12 :heart2: My live baby's birth date 22 7 09 :heart2: I'm due another baby at the end of July 2014! :j
  • Hi everyone,

    Thanks to this forum I already make chicken stock form the bones of my chicken once it's been stretched to its limit.

    I'm just wondering whether the same can be done with the bone from a leg of lamb? I'm simmering it now in a big saucepan on the stove, with some lamb seasoning...will it make stock in the same way?

    Thank you
    *wonders when they will make dressing gowns acceptable day wear?*
    No new toiletries challenge - use up the stash first!
    NSD Jan 2/15
  • wearside_2
    wearside_2 Posts: 1,508 Forumite
    Cashback Cashier
    Hi everyone,

    Thanks to this forum I already make chicken stock form the bones of my chicken once it's been stretched to its limit.

    I'm just wondering whether the same can be done with the bone from a leg of lamb? I'm simmering it now in a big saucepan on the stove, with some lamb seasoning...will it make stock in the same way?

    Thank you

    Yes it will, but may not be as tasty. Keep an eye on its taste and maybe add some more seasoning and salt and pepper as well.
    To Dare is To Do:beer:
  • seabright
    seabright Posts: 639 Forumite
    Part of the Furniture Combo Breaker
    Yep. You can use any bones or a mix of different bones, in my experience. Add some vegtables, if you have some to hand.

    Lamb is pretty fatty, so let it cool and then skim of the fat when it hardens on the surface. You made need to finish cooling it in the fridge to get it to do this; wait until it's room temperature, then put it in the fridge - don't put it in there hot.

    I have a little pot in the fridge where all my "saved" fat goes, then I mix it up with the crumbs from the bottom of cereal packets & hey presto - a fat cake for the birds. They love them, your sink & pipes don't get blocked up with congealed fat, and nothing is wasted.
  • xxvickixx
    xxvickixx Posts: 2,773 Forumite
    The new Morissons sells packs of lamb bones for 30p. Could I use these for anything other than stock? There wasn't any meat on them but wondered if I could make a soup.

    We hardly ever have roast lamb and thought I could use the stock in a Mousakka etc.

    Any thoughts?
  • Pink.
    Pink. Posts: 17,650 Forumite
    10,000 Posts Combo Breaker
    Hi xxvickixx,

    Lamb bones make excellent stock and it can be used as a base for soups, stews or casseroles so should work well in your mousakka. There's an earlier thread that may help so I've added your post to it to keep the suggestions together.

    Pink
  • kazmc
    kazmc Posts: 428 Forumite
    Hi all
    Do I make lamb stock like this.....

    Put left over lamb bones and bits in slow cooker with maybe an onion and carrot and half fill with water.
    Then leave on overnight on low.
    Then drain fluid, allow to cool and skim off the fat.

    Is this how you would do it?? or is there a better way??

    Thanks as ever and sorry if this is in another thread somewhere, i did try searching but nothing came up!!
    Karen
  • kazmc
    kazmc Posts: 428 Forumite
    jimmo wrote: »
    That’s as good a method as any.
    Last time I did that I noticed that the lamb bones were still quite dense whereas when I make chicken stock overnight the bones become rather crumbly.
    So next time I think I will try lamb bones for 24 hours in the slow cooker.
    Also when I skim off the fat I keep it as lamb dripping for roast potatoes..


    Oh thats great re the 24 hrs, I'll do that.
    and what a fantastic idea re the fat for the tatties, I'll definitely be doing that!! :T
  • Sounds great to me - stick in a couple of bayleaves and a teaspoon of peppercorns if you've got them as well, they even out the flavour nicely.

    The skimmed-off lamb fat I tend to use for frying off the vegetables to begin the Scotch Broth I make with the stock! :)
  • I made a quick search and couldn't find anything so wonder if anyone can help me?

    I have some lamb bones in the freezer (getting carried away with being thrifty:rotfl:) but am not sure what to do with them? If I make a lamb stock - what would I do with the finished (and probably very fatty) stock?

    Is it worth keeping them?
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