Lamb Stock

Method

1. Roast the bones. Oven to 200°C fan. Spread the bones in a single layer in a roasting tray — no oil needed. Roast 40–50 min, turning once, until deeply browned. Good dark colour is the whole flavour foundation.

2. Add the veg partway. For the last ~20 min, scatter the onion, carrot, celery and garlic around the bones and smear the tomato purée over everything, so they colour without burning.

3. Transfer to the pot. Tip the roasted bones and veg into a large stockpot. Add the thyme, bay, peppercorns and parsley stalks.

4. Deglaze the tray. Pour a mugful of boiling water onto the roasting tray, scrape up all the sticky browned fond, and add it to the pot , that’s concentrated flavour.

5. Cover with cold water. Add the cold water, just enough to submerge everything. A cold start draws out more flavour and keeps it clearer.

6. Bring up slowly and skim. Heat gently to a bare simmer (not a boil). Skim the grey scum off the surface over the first 15–20 min. (Roasted bones throw less scum, so don’t worry if there isn’t much.)

7. Low and slow. Drop to the barest simmer — just the odd lazy bubble. Simmer 3–4 hours, topping up with a splash of water only if the bones become exposed. A hard boil clouds the stock, so keep it gentle.

8. Strain. Pass through a fine sieve into a clean pot or bowl. Press the solids gently to extract the last liquid, then discard them.

Notes

• No salt — season only at the point of use, since the stock will often be reduced.
• Reduce the strained stock if needed , easier to freeze and takes less space. Reduction can take any where from 1-2 hours depending on consistency desired.