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Homemade Lamb Bone Broth

ByCaro Jensen Updated on
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Waste not, want not! Lamb bone broth makes the most of the expensive and flavorful meat and creates a perfect base for a variety of other hearty dishes including soups, stews, and rich sauces. Follow this recipe to prepare this nourishing “liquid gold” in a stock pot, slow cooker, or pressure cooker (Instant Pot) using roasted or fresh lamb bones.

Two jars of golden lamb bone broth with an onion and sprig of rosemary.

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A jar of golden lamb stock with an onion and sprig of rosemary. Moody scene

Lamb Bone Broth

Caro Jensen
Make your own lamb broth or stock at home using the stove, slow cooker, or Instant Pot. The perfect base for hearty lamb soups, stews, and rich sauces.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 8 hours
Roasting bones 45 minutes
Total Time 8 hours 50 minutes
Course Staples
Cuisine American
Servings 8 cups
Calories 11 kcal

Ingredients
 
 

  • 1 1/2 lbs lamb bones
  • 1 carrot
  • 1 onion skin on
  • 1 celery stalk
  • 2 cloves garlic
  • 1 bay leaf
  • 1 tsp dried rosemary or 1 fresh sprig
  • 2 tsp dried thyme or 3 fresh sprigs
  • 5 black peppercorns
  • 1 tbsp apple cider vinegar
  • 8 cups filtered water

Instructions
 

Stovetop Method

  • If you are using leftover lamb bones, you don't have to roast them and can add them straight to a large stock pot. Make sure to wash them first and remove any excess fat to avoid a string gamey taste.
  • If you are using fresh bones, preheat the oven to 400F/200C. Wash and dry them thoroughly and place the lamb bones onto a baking sheet or roasting tray. Roast for 45 minutes until browned, turn them halfway. Add the roasted lamb bones and juices to a large stock pot.
    1 1/2 lbs lamb bones
  • Roughly chop the carrot, onion, and celery and add them to a large pot. You don't need to peel the onion as it gives the broth extra color.
    1 carrot, 1 onion, 1 celery stalk
  • Add the herbs, garlic cloves, a bay leaf, peppercorns, and 1 tbsp of apple cider vinegar.
    2 cloves garlic, 1 bay leaf, 1 tsp dried rosemary, 2 tsp dried thyme, 5 black peppercorns, 1 tbsp apple cider vinegar
  • Top up the stock pot with 8 cups of filtered water. Check the water level and add more water if the bones and vegetables are not fully covered.
    8 cups filtered water
  • Bring everything to a boil and reduce the heat. Simmer the stock and skim off any foam on the surface during this time. Cook the mixture for 4 hours to make lamb stock and at least 10 hours to make lamb bone broth. Adding extra water if needed.
  • Strain the lamb stock through a sieve into a freezer and heat-proof containers. Skim off the fat at the top. Once fully cooled, store in the fridge or freezer.

Slow Cooker Method

  • Follow the instructions above and add all ingredients to your slow cooker.
  • Cook on low for 12 hours to make bone broth and 8 hours to make stock.

Pressure Cooker Method (Instant Pot)

  • Follow the instructions above and add all ingredients to your pressure cooker.
  • Choose high pressure function and cook on high for 4 hrs to make lamb bone broth. Choose the broth function to make stock.

Notes

Cooking times:
  • Lamb bone broth: 10 hrs stove, 12 hours slow cooker, 4 hours pressure cooker.
  • Lamb Stock: 4 hours stove, 8 hours slow cooker, 1 hr pressure cooker
Avoid the funk: Wash the bones thoroughly, trim off excess fat, then simmer gently at a low heat (never boiling) to keep the broth clean, clear, and free of strong gamey flavours.
Storage: Pour the broth through a fine sieve into heat and freezer-proof, airtight containers or ice cube trays while warm. Once fully cooled, you can easily remove the fat at the top and store the stock in the fridge or freezer. I typically leave the fat cap and use the tallow as a meal starter once defrosted. Bone broth can be stored up to one week in the fridge and 3 months in the freezer.

Nutrition

Calories: 11kcalCarbohydrates: 3gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 18mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 1287IUVitamin C: 2mgCalcium: 20mgIron: 0.4mg
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Ingredients and substitutions

Lamb bones

You can use leftover bones from a dish you’ve already prepared or simply purchase fresh bones from your local butcher. Trim off any fat as it give the broth its funky taste. I recommend rinsing the bones with water and drying them with paper towels to remove any potential bone splinters. Lamb shoulder, shank, and leg bones work particularly well.

Vegetables

Onion, carrot, celery, and cloves of garlic all add great flavors to your stock. Celeriac, leek, spring onions, and parsley stems work well too. Opt for organic vegetables if possible. Simply wash and roughly chop the vegetables. There is no need to remove any peels or ends and you even just use scraps from all of these vegetables.

Herbs

Rosemary, thyme, and bay leaves go particularly work well for this recipe. Use fresh herbs if possible.

Spices

I tend to keep it simple and only add black peppercorns. All my stock is salt-free as I prefer to season the final dish rather than the stock but the whole peppercorns add create depth of flavor during stock making.

Apple cider vinegar

A splash of apple cider vinegar ensures maximum extraction of the minerals from the bones. Don’t skip this step.

5 Ways to use Lamb Bone Broth

Use bone broth anywhere you’d normally use water in hearty dishes to instantly upgrade your meal without extra work.

Lamb birria in a Dutch oven next lime, red onion, and coriander.

Lamb stock is stronger in taste than beef or chicken stock. It suits hearty and fragrant lamb, beef, and game dishes and makes an excellent base for a variety of meals:

  1. Meal base: hearty lamb soups and stews such as my Hungarian lamb goulash, Moroccan lamb shanks, birria de borrego, or lamb ragu.
  2. Instant flavor: make flavorful sauces including lamb gravy using bone broth.
  3. Base upgrade: cook rice, grains, pasta, lentils in bone broth it instead of water to add extra flavor and nutrients.
  4. Casserole support: use broth to add moisture and depth your casserole and replace part of the cream with it.
  5. Freezer staple: portion the broth and freeze as an on-demand flavor asset.
Caro Jensen

Hi, I'm Caro, I help home cooks get confident cooking delicious food from scratch. I post new recipes here every week but you can connect with me on any of the platforms below. I'd love to hear from you!