Lamb stock made easy, healthy, and extra flavorful - with minimal effort. 🙂 Making lamb stock is a great way of using any leftover raw or roasted lamb bones you might have. Make it in your slow cooker or stockpot. This bone broth recipe is low carb, keto, gluten-free, sugar-free, and paleo.
You'll ❤️ This Recipe
"A simple yet flavorful classic lamb bone broth - only 7 basic ingredients + water are all you need!"
Loaded With Flavor
Making homemade lamb bone broth is flavorful and has tons of nutrients, it tastes WAY better than anything you'll get from the grocery store.
Making stock from lamb bones is EASY! Add everything to the crockpot or a stockpot then simmer until done! (FYI that the crockpot method is easiest)
This recipe is gluten-free, low carb, keto, dairy-free, paleo, and sugar-free. With no added chemicals or preservatives, homemade broth is so healthy and nutritious.
🥗 How To Use It
Use your homemade lamb stock in any recipe that calls for lamb broth, bone broth, or stock. It works wonders in soups, stews, casseroles, and gravy. Use it as the liquid when cooking vegetables, making rice, or risotto.
Lamb Stew, Shepherd's Pie, and Irish stew are three wonderful recipes that use lamb broth. 🙂
🥘 What You Will Need
Here are the ingredients and tools you will need to make this bone broth:
- Lamb Bones with Trimmings - I save all my lamb bones then keep in the freezer until I have enough to make this bone broth. Use raw or roasted bones.
- Onion - I used a yellow onion, but you could use white.
- Fresh Parsley - use fresh in your stock.
- Bay Leaf
- Fresh Thyme - use fresh thyme in this recipe.
- Cold Water
For exact ingredient quantities, please see the recipe card below!
Equipment and tools needed to make this recipe in your slow cooker or stockpot:
- 6-Quart Slow Cooker or stockpot
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
🔪 How To Make Lamb Stock
Here are the step-by-step instructions for making lamb bone broth in your slow cooker or stockpot:
Slow Cooker Instructions
Hint: this is my preferred method!
Step 1 - Slow Cook. Place all ingredients in the slow cooker. Make sure you have enough cold water to completely cover all the ingredients. Cover and cook on low for 8 to 10 hours.
Step 2 - Strain. Strain the broth through a fine sieve, discarding the bones and vegetables.
Step 3 - Chill. Let cool, refrigerate, then skim off the fat.
Step 1 - Add Bones and Simmer. Place lamb bones in a large stockpot. Pour enough water to completely submerge the bones. Over medium heat, bring to a rapid simmer and immediately reduce heat to a low simmer.
Step 2 - Skim. Skim off any scum that forms before adding vegetables and herbs.
Step 3 - Add Vegetables and Herbs. Add remaining ingredients and bring to a very low simmer. Cover, and continue with a very low simmer for a minimum of 4 hours - up to 10.
Step 4 - Strain. Strain the broth through a fine sieve, discarding the bone and vegetables.
Step 5 - Chill. Let cool. Refrigerate, then skim off fat.
💭 Top Tips
- In preparation of making lamb broth, save all your lamb bones (raw or roasted bones) from various recipes and store them in a plastic bag in the freezer until you have accumulated enough to make this bone broth recipe.
- Don't quite have enough bones? Add in some chicken, turkey, or beef bones.
- I leave my broth unsalted, but you can season with salt and pepper if desired.
- Leaving the onion peel on the onion will color the broth (does not affect the taste), if you are concerned about this, remove the peel. For most home cooks this is irrelevant anyway. 🙂
- If you use organic carrots you do not need to peel them.
- Even though I provided instructions for making this recipe in a slow cooker or stockpot - my favorite method is the slow cooker. It's hands-off, super easy, and you are can leave it all day without doing anything to it.
- Never let the stock come to a boil.
- Skim off any scum that accumulates throughout the simmering process.
How to store it
Transfer the cooled stock to a large lidded container and chill. Remove the hardened fat layer off the top before using. Use within 3 days or freeze. See freezing instructions below.
How to freeze lamb stock
To freeze, let the stock cool and then refrigerate. Remove the fat layer that forms on top. Transfer to freezer-safe containers then freeze for up to 4 to 6 months.
Tip: since 1 or 2 cups are commonly called for in recipes, I freeze mine in 8 or 16-ounce portions and make lamb stock cubes in ice cube trays if I need smaller portions.
Classic lamb stock is made of lamb bones, water, mirepoix (carrots, celery, onions), and herbs (typically thyme, parsley, and bay leaf).
Yes, lamb stock does exist. In certain parts of the world, it is quite common, but in the United States, however, it can be a challenge to find. If you live in an area where it's hard to get - no need to worry! It is easy to make if you follow this recipe.
✔️ More Tasty Lamb Recipes
If you are looking for more delicious lamb recipes, check these out:
- How To Cook a Boneless Leg of Lamb - delicious perfectly cooked oven roasted leg of lamb!
- Pressure Cooker Leg of Lamb
- Lamb Stew Recipe
- Leftover Lamb Shepherd's Pie
- Lamb Stew (Instant Pot)
- Lamb Mince Shepherd's Pie
⭐ Let's Connect
- 4 pounds lamb bones and trimmings
- 2½ to 3 quarts water
- 4 ounces onion (quartered, no need to peel)
- 4 ounces carrots (cut into 2-inch pieces)
- 4 ounces celery (cut into 2-inch pieces)
- 1 sprig thyme
- 1 sprig parsley
- 1 bay leaf
Slow Cooker Instructions
- Add all ingredients to the slow cooker. Cover and cook on low for 8 to 10 hours.
- Once the stock is done, strain the liquids from the solids using a fine mesh sieve.
- Let the stock cool. Cover and refrigerate. Skim off any accumulated fat on top before using.
- Place lamb bones in a large stockpot. Pour enough water to completely submerge the bones.
- Over medium heat, bring to a rapid simmer and immediately reduce heat to a low simmer. Skim off any scum that forms before adding vegetables and herbs.
- Add remaining ingredients and bring to a very low simmer. Cover, and continue simmering for at least 4 hours - up to 10.
- Strain the broth through a fine sieve, discarding the bone and vegetables. Let cool. Chill and skim off fat.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- YIELD: Approximately 64 ounces.
- VARIATIONS: Season with salt and pepper if desired.
- TOP TIPS: Save lamb bones (raw or roasted) from your recipe and freeze until you have accumulated enough to make this recipe; do not boil the broth.
- SERVING SUGGESTIONS: Use your homemade lamb stock in any recipe that calls for lamb broth, bone broth, or stock. It works wonders in soups, stews, casseroles, and gravy. Use it as the liquid when cooking vegetables, making rice, or risotto. Make Lamb Stew and Shepherd's Pie with it.
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