Since I made lamb rogan josh the other night and used bone-in lamb shoulder, I had all those gnarly leftover lamb bits to use up and stock is the perfect thing to avoid wasting them!
Here’s how you make lamb stock (or beef, or chicken, or any meat to be honest) in five easy steps:
1. Put the leftover bones, skin, meat and carcass from the lamb into a big pot and cover them with cold water.
2. Add your choice of veggies and such. For my lamb stock, I chose 2 carrots, three celery stalks, chopped onion, a couple of whole garlic cloves, and some parsley. I seasoned it with salt, pepper and dried thyme.
5. Remove the bones and strain the stock in a very fine colander or strainer. Let cool and remove any fat that has risen to the surface. Cover and store refrigerated for a couple of days or in the freezer for several months. Voila!
Now I just have to decide what to make with this!