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Homemade Lamb Stock and Bone Broth

If you are keen to make lamb bone broth or stock at home, you’ve come to the right place. Lamb bones make a rich and fragrant stock or bone broth which is a great base for a variety of flavourful dishes including hearty soups, stews, and rich sauces. Leftover or fresh lamb bones, vegetables, spices, water, and a few hours of simmering are all you need to prepare this nourishing “liquid gold” in a stock pot, slow cooker, or pressure cooker (Instant Pot).

Two jars of golden lamb stock with an onion and sprig of rosemary. Moody scene
Table of contents

Liquid gold

Homemade bone broth or stock, aka liquid gold, is the foundation of many hearty meals as they add deep flavor and bonus nutrition.

Making stock yourself is one of the essential skills if you are looking to reduce food waste and save money by cooking from scratch

Lamb stock vs. bone broth

Stock needs to simmer for 3 hours while lamb bone broth requires a minimum of 10-12 hours to extract the collagen in the bones.

To make gut loving lamb bone broth, simply cook the ingredients for a minimum of 10 hours on the stove, 12 hours in the slow cooker, or 4 hours on high pressure in the pressure cooker (Instant Pot). The resulting bone broth is richer in color and has a thicker almost jelly-like consistency once cooled.

What does lamb broth taste like?

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 rich sauces and nourishing soups.


Lamb bones

You can use leftover bones from a dish you’ve already prepared or simply purchase fresh bones from your local butcher. I recommend rinsing the bones with water and drying them with paper towels if you’re purchasing them. Lamb shoulder, shank, and leg bones work particularly well.


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.


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


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.

Uses for lamb stock and bone broth

You can use homemade lamb stock and bone broth for a variety of heart dishes including lamb stews, soups, risotto, gravy, and pasta sauces. My Hungarian lamb goulash, Moroccan lamb shanks, and lamb dinner pie are great examples.

Use lamb stock or broth as a substitute for beef stock and beef bone broth, and for your favorite game dishes.


How to best store homemade lamb stock?

Pour the stock 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.

Use containers or glass jars that match the amount you will likely need in your recipes. A sillicon muffin mold works well for smaller portions. Once frozen, you can easily store the frozen stock cubes in a freezer bag or larger container.

Lamb stock lasts up to 4 months in the freezer and 1 week in the fridge.

If you loved this Lamb Stock Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

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

Homemade Lamb Stock and Bone Broth

Caro Jensen
An easy recipe for homemade lamb stock and bone broth. Learn how to make stock from-scratch in a few simple steps. 
5 from 2 votes
Prep Time 5 minutes
Cook Time 3 hours
Roasting bones 45 minutes
Total Time 3 hours 50 minutes
Course Staples
Cuisine British
Servings 2 liters
Calories 106 kcal


  • Large stock pot
  • Roasting pan
  • Ladle
  • Small sieve
  • Storage jars
  • Slow cooker optional
  • Pressure cooker (Instant Pot) optional


  • 1 1/2 pounds lamb bones
  • 1 tbsp olive oil
  • 1 carrot
  • 1 onion
  • 1 stalk of celery
  • 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


Lamb stock on the stove

  • If you are using leftover lamb bones, you don't have to roast them and can add them straight to a large stock pot.
  • If you are using fresh bones, preheat the oven to 425F/200C. Rub them with olive oil 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 pounds lamb bones, 1 tbsp olive oil
  • Wash and roughly chop the carrot, onion, and celery and add them to a large pot.
    1 carrot, 1 onion, 1 stalk of celery
  • 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
  • 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 for 3 hours and skim off any foam on the surface during this time.
  • 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.

Lamb broth in the slow cooker

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

Lamb broth in the pressure cooker (Instant Pot)

  • Follow the instructions above and add all ingredients to your pressure cooker.
  • If you are using an Instant Pot, choose the stock/broth function and cook on high pressure for 45 minutes.


To make lamb bone broth instead of stock, simply cook the ingredients for a minimum of 10 hours on the stove, 12 hours in the slow cooker, or 4 hours on high pressure in the pressure cooker (Instant Pot).


Calories: 106kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 74mgPotassium: 213mgFiber: 2gSugar: 4gVitamin A: 5150IUVitamin C: 7mgCalcium: 79mgIron: 2mg
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