Mary Had a Little Lamb-STOCK
Delicious, uber nutritious, easier than you think stock recipe can be used for Lamb, Chicken or Beef.
  • CourseDinner, Lunch or Snack, Main Dish, Staples to have on hand
Servings Prep Time
1006oz 1hour
Cook Time Passive Time
48-72hours 48-72hours
Servings Prep Time
1006oz 1hour
Cook Time Passive Time
48-72hours 48-72hours
Ingredients
  • 5pounds Lamb BonesJoint & Marrow bones
  • 3pounds Lamb necks
  • 1/2cup Apple Cider Vinegarunpasteurized is best
  • 1bunch ParsleyWhatever kind you prefer- I use flat leaf
  • 1 bunch Thyme
  • 1pound CarrotsFull size with greens on preferably
  • 1pound CeleryFull size with greens on preferably
  • 1large OnionQuartered
  • waterFiltered of course!
Instructions
  1. Put the bones in a large stock pot, add the vinegar then fill the pot with water until the bones are just covered. Soak for 1 hour. This step helps draw the nutrients from the bones. I start with frozen bones but you can thaw them first, especially if you plan to roast them {that makes a darker stock with a more roasted flavor}
  2. Add carrots, celery, onions and half of the parsley & thyme (I like to tie my herbs in a bundle with cooking twine) and fill the pot 2″ from the top.
  3. Cover and bring to a boil and allow to continue for 5 minutes then turn heat down to simmer and remove lid. Remove the foamy “scum” by skimming the top of the liquid and discard.
  4. Cover and allow to simmer for 12 hours. It should not be boiling.
  5. Add the other 1/2 of the herbs and bring the water level back up to 2″ below the rim.
  6. Cover and allow the stock to simmer for up to a total of 72 hours (including the initial 12 hours). The longer it cooks the better it is. Be sure to check the water level every 6-12 hours and add more to bring it back up to 2″ from the rim with the final addition of water not being any later than 6 hours before completion.
  7. Remove from heat and allow stock to cool down until luke warm.
  8. Remove bones, meat, herbs and vegetables and discard or do as you wish with them.
  9. Strain the liquid in to large bowls and put bowls in the fridge to cool completely.
  10. The fat will rise to the top. You can remove it or add a bit to each jar. I happen to like some of that good fat although the lamb yields less fat than beef.
  11. Fill each jar to within 1/2-1/4″ of the fill line. Follow “storage” notes below depending on your preferred method.