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Elizabeth's Kitchen Diary

Elizabeth's Kitchen Diary

cooking up a storm at the edge of the world

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Lamb Stock

Published on December 29, 2012 • Last updated July 18, 2014 by Elizabeth
lamb-stock

Making your own soup stock is a simple, inexpensive process and the result is loaded with nutrients, unlike the MSG-laden supermarket varieties. The addition of the cider vinegar helps to leach calcium out of the bones, enriching your stock even further. Scientific research has shown that prolonged cooking of a bones in soup increases the calcium content of the soup if cooked at an acidic, but not at a neutral pH (abstract). Since calcium plays such a vital role in developing and maintaining bone density every little bit helps.

lamb bones, including meat trimmings, leftover from any roast lamb dish
1 small onion, halved (leave skin on)
1 stick celery, broken into pieces
1 large carrot, peeled and coarsely chopped
4 pints water
2 sprigs fresh rosemary
a few parsley stems
1 bay leaf
2-3 small garlic cloves, crushed (leave skin on – I tend to use those little stray ones at the bottom of the garlic dish)
capful of cider vinegar
10 peppercorns

Place all the ingredients in a stock pot and bring to a boil. Reduce heat and simmer, uncovered for 1 1/2 – 2 hours, occasionally skimming off any fat or scum that gathers at the surface. Remove from heat, cool, and strain through a fine sieve. Chill overnight in the refrigerator, removing any remaining fat from the surface. Freeze for up to 3 months or use immediately.

Category: Lamb, Recipe, Soup

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Chocolate & Chestnut Torte
Next Post:Strawberry Lemon Cupcakes

Reader Interactions

Comments

  1. Andrew Petrie

    March 11, 2016 at 1:40 pm

    I share your sentiments about supermarket stocks, and it’s a bonus that this one can be frozen.

    Reply
  2. Paul Wilson

    March 22, 2015 at 1:06 am

    Can’t beat a nice stock.

    Reply
  3. Tracy Nixon

    June 28, 2014 at 5:06 am

    Lovely traditional recipe!

    Reply
    • Elizabeth

      June 28, 2014 at 7:16 am

      Thanks Tracy!

      Reply
  4. Joy

    December 30, 2012 at 8:17 am

    I love home made stock. Thanks for this.

    Reply

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Cooking up a storm at the edge of the world

Image of Elizabeth Atia making a cake in the Aald Harbour Hoose, Shetland. Photograph by Misa Hay from Shetland Wool Adventures.

Welcome to Elizabeth’s Kitchen Diary, Scotland’s most northerly award-winning food blog.

I’m based in the wild and remote Shetland Islands, where I’ve been sharing my adventure-fuelling recipes since 2011.

“Sometimes you need to go outside, get on your bike, and remind yourself of who you are and who you want to be.

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