Simple Lamb Stock
5 (1)

Simple Lamb Stock<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
></div><span class='yasr-stars-title-average'>5 (1)</span></div>

Stock is one of those essential ingredients to have in your house if you’re serious about making some delicious home cooking. The most typical Stocks, and those used the most are Chicken, Beef and even Veal. However, a much passed over Stock but just as tasty is Lamb Stock. We’ve got a super Simple Lamb Stock recipe to ensure you’ve always got some handy for that next delicious meal you’re looking to ramp up

The key to Stock is, of course, saving those delicious bones. Stock is essentially formed by drawing out all of the delicious fatty flavor from the bones of meals you’ve previously eaten. Comparing adding Stock to a recipe vs. simply adding water is just a no-contest. Stock adds so much depth of flavor, as well as a richness and body to sauces that you simply cannot get with water

So, be sure to save all of your bones after you’ve eaten them to prepare some yummy stock. If you want, we highly recommend cooking our amazing 10 hour slow cooked Lamb Shoulder recipe (link to recipe here). Save the bones from that recipe and use them in this great Lamb Stock!

Recipe Details


6 – 10 people

Prep time

5 minutes

Cooking time

6 – 7 hours

Total time

6 – 7 hours

Simple Lamb Stock Recipe


  • 3-4 lbs. Lamb Bones and any Lamb Scraps
  • 2 Carrots, halved
  • 2 large Onions, halved
  • Water

    You will also require Cheesecloth to strain the stock along with a fine sieve. You can make do without the Cheesecloth but it will definitely deliver you a better final result


  1. Scatter the Lamb Bones, Scraps, Carrots and Onions evenly across a large roasting tray. Roast in the oven set to 400 degrees for 40 – 50 minutes
  2. Remove the Ingredients from the Oven and set aside. Scrape all the residual meat and vegetable bits stuck to the roasting tray and store alongside the Lamb and Vegetables. These are packed full of flavor, so we want to keep these in the stock!
  3. Place the roasted ingredients into a large pot and fill with water, just submerging all of the ingredients. Cover and bring to a boil, then reduce to a very low simmer
  4. Continue to simmer for 4 – 5 hours at this low temperature. No need to remove the lid and stir. Just leave it! What could be simpler
  5. When done, turn off the heat and skim the scummy, fatty parts of the stock off the top with a spoon or ladle. Try to get as much as you can and discard
  6. Remove any large pieces of bone and vegetables and discard. Then, place the cheesecloth into your sieve and carefully pour the Stock through it into a large bowl

The stock will be quite hot so leave it at room temperature until it’s cooled enough to handle. Use whatever you need in your cooking and then, when cooled, cover with cling film and refrigerate overnight

Once the stock has refrigerated there will be a layer of fat that has formed on top. Discard that layer and then store the remaining stock in the freezer for later use. It can keep for months, so store in individual 1 cup Ziplock bags for later use

This Lamb Stock can be used in a lot of beautiful dishes and sauces. For example, it creates an amazing Sauce in this Lamb Empanadas with Caramel Sauce (recipe here). Happy cooking!

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