Lamb Bone Broth

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

5 from 2 votes

Lamb Bone Broth

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.

Prep Time5

Cook Time8

Roasting bones45

Total Time8 50

Course: Staples

Cuisine: American

Servings: cups

Calories: 11kcal

Author: Caro Jensen

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

US Customary - Metric

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