Lamb stock

Delicious, home made and again – to be sterilised for later. The meat I’ll use for a special gratin with vegetables. Yummy! From the meat I made another delicious menu: Summer Gratin with lamb. →

Preparation time + 3 hours .. Durability 6-9 months

INGREDIENTS .. 6-8 pers

  • 1 kg lamb neck with bone
  • 3 shallots, sliced
  • 3 cloves garlic
  • 10 grains of black pepper
  • 2 bay leaves
  • 4 cloves
  • 4 grains juniper
  • 4 springs fresh thyme
  • 3 springs fresh rosemary
  • 3 stalks celery, sliced
  • 2 carrots, sliced
  • cube celeriac, sliced
  • springs of parsley
  • fresh coriander springs with leaves
  • 2 tbsp salt
  • water


Wash the meat and put it in the pot. Add vegetables and herbs to the meat and fill pot with 3 to 4 quarts of water. Put over medium heat and bring to a simmer. Reduce heat and continue to cook at gentle simmer 2,5 to 3 hours. Broth should be reduced and concentrated.

Strain stock, discarding bones, meat and vegetables. Pass stock through cheesecloth or fine-mesh sieve, and fill sterilised jars. Close them well and let them sterilise for about 20 minutes.

Or you can eat it immediately as a soup. Stock may be refrigerated until ready to use.

Before using, reheat stock and simmer gently, uncovered, over low heat for several hours to reduce to about a cup and a half. Add vinegar, salt and pepper, if desired.

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