Ingredients

The following ingredients have 20 Servings
  • 1 pound lamb bones
  • 1 tablespoon olive oil
  • 1 small Onion (large diced)
  • 3 medium carrots (cut into chunks)
  • 3 sticks celery (roughly chopped)
  • 3 cloves garlic
  • 3 sprigs Rosemary
  • 5 sprigs thyme
  • 1-3 gallons water
  • Salt (optional)

Instruction

  • Preheat oven to 200C/390F.
  • Place lamb bones into a roasting pan and cook for 30-40 minutes, until well browned.
  • In a large stock pot, add the oil and place over medium heat.
  • Add the onion, carrot, celery, garlic, thyme and rosemary and saute for 5 minutes.
  • Add the lamb bones and scrape any fat or juices from the roasting pan into the pot.
  • Add 1 gallon of water and allow to come to a simmer before reducing the heat to low.
  • Simmer for 8-24 hours uncovered, adding more water when the level drops. The amount of water you need will depend on how long you wish to cook the broth for.
  • After the broth is cooked for your desired length of time, strain the broth through a fine mesh strainer.
  • Enjoy hot or chill and use as desired.