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Lamb Stock

by

Yield: 6 cups

Ingredients:

  • 2 pounds lamb bones
  • 2 quarts cold water
  • Dash of salt and pepper
  • 1 bay leaf
  • 2 sprigs thyme
  • 6 peppercorns
  • 1 potato, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 turnip, peeled and chopped
  • 2 onions, chopped
  • 3 stalks celery, chopped

Instructions:

Combine bones, water, and salt and peppers in soup kettle. Bring to a boil, skim, reduce heat, and simmer, partially covered, 2 hours. Remove bones. Cool broth, chill, and skim fat from top. Bring stock to a boil, add bay leaf, thyme, peppercorns, and vegetables; reduce heat, and simmer 1 hour, partially covered. Strain.
Updated Wednesday, September 5th, 2007
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