Lamb bones 1 kg, 100% grass fed, organic

Lamb bone broth Recipe

Ingredients:

• 1 kg lamb bones
• 2 large onions, quartered
• 3 carrots, roughly chopped
• 3 celery sticks, roughly chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon black peppercorns
• A few sprigs of fresh thyme
• A few sprigs of fresh parsley
• 2 tablespoons apple cider vinegar
• 3 litres water (or enough to cover the bones)
• Salt to taste

Instructions:

1. Roast the bones:
   • Preheat your oven to 200°C (180°C fan/gas mark 6).
   • Place the lamb bones on a baking tray and roast for 30-40 minutes until they are browned. This step enhances the flavour of the broth.
2. Prepare the vegetables:
   • While the bones are roasting, prepare the vegetables by roughly chopping the onions, carrots, and celery.
3. Combine ingredients in a pot:
   • Transfer the roasted bones to a large stockpot.
   • Add the chopped vegetables, garlic, bay leaves, peppercorns, thyme, parsley, and apple cider vinegar to the pot.
   • Pour in enough water to cover the bones and vegetables.
4. Simmer the broth:
   • Bring the pot to a boil over medium-high heat.
   • Once boiling, reduce the heat to low and let it simmer gently for at least 6-8 hours. For a richer broth, you can simmer it for up to 24 hours. Skim off any foam or impurities that rise to the surface.
5. Strain the broth:
   • After simmering, remove the pot from the heat.
   • Carefully strain the broth through a fine-mesh sieve or cheesecloth into another large pot or container to remove the bones and vegetables.
6. Season and store:
   • Season the broth with salt to taste.
   • Let the broth cool to room temperature, then transfer it to airtight containers.
   • Store in the fridge for up to 5 days or freeze for up to 3 months.

Serving suggestions:

• Enjoy the lamb bone broth on its own as a nourishing drink.
• Use it as a base for soups, stews, or gravies.
• Add it to your favourite recipes for an extra depth of flavour.