Rock the stock
HOW TO MAKE LAMB STOCK
Homemade lamb stock is the best-kept secret for adding restaurant-quality flavour to soups, casseroles and of course pan gravy for everyone’s favourite roast lamb. Yes, stock takes a little time to simmer – but you can hop off and do other things while it works its magic on the stove top.
BEST CUTS FOR LAMB STOCK
We recommend cuts like lamb forequarter chops or lamb shanks. To make 1.5 litres of stock, you’ll need 750g of meat and bones and 2 litres of water.
WATCH: HOW TO MAKE LAMB STOCK
Chef's advice
- Use a tall, heavy-based 8-litre stockpot. It slows evaporation and heats stock gently and evenly.
- Always start with cold water. Hot water will make the stock cloudy.
- Lamb bones should be covered by about 5 cm of water. Only add water if liquid evaporates below the level of the ingredients before stock fully cooks.
- Gentle, slow simmering makes for clear, fresh and flavoursome stock. Boiling for any length of time will make your stock cloudy and greasy with murky flavours.
- Strain stock gently using a fine strainer or colander.
- Cool stock without delay so it doesn’t spoil. Once cool, transfer into airtight containers: 1–2 cups per container is a handy amount.
- Store for up to 4 days in the fridge, or up to 4 months in the freezer.
- Never leave stock in a stockpot overnight. Always cool stock quickly and store in the fridge.