Total Time
5hrs 25mins
Prep 25 mins
Cook 5 hrs

I couldn't believe that, of 32,000++ recipes at Recipezaar, no lamb stock recipe existed! So allow me to fill that void. Recipe from Bon Appetit magazine.

Ingredients Nutrition


  1. Preheat the oven to 400°F.
  2. In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
  3. Transfer the bones and trimmings to a stockpot, and degrease the roasting pan.
  4. Place over medium-high heat and stir in 4 fluid ounces of water, scraping up any browned bits.
  5. Pour these deglazed juices into the stockpot.
  6. Add the remaining ingredients and water to cover.
  7. Bring to a simmer over medium heat, reduce the heat to low, cover partially, and simmer for 3 to 4 hours, skimming frequently.
  8. Strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.
  9. Gently press the solids to extract all the liquid; discard the solids.
  10. Cool.
  11. Remove fat from the surface.
  12. The stock can be stored for up to a week in a refrigerator, or longer if frozen.
Most Helpful

This was very good. I added 1/4 cup of celery leaves and substituted 2 T. of tomato paste for the tomatoes.

OldManChef November 21, 2004