Lamb Stock?

[thesunflowergal]

Does anyone makes their own? Or is it just too fatty? Thats hubbys opinion, and he is normally right.

I always make stock from the chicken carcass, but have never tried with lamb.

I would love to hear your thoughts.

Nikki

[MKG]

I make my own. Just skim it as normal to get rid of excess fat. The only thing I'd say is not to use lamb stock in anything other than lamb dishes - but that's merely my own taste buds speaking.

Mike

[spider8]

I made a big batch last week and it's now in measured amounts in the freezer but make it just the same way as any other stock. I usually leave it to cool then put it in the fridge overnight then it's easy to lift off the fat layer. I agree with MKG about only using it in lamb dishes as it is a strong flavour but really good.

[thesunflowergal]

Fab thanks both!!
I will skim the fat off, and the stick it in the freezer. We don't eat much lamb here, but it will be fine in the freezer for a while.

What dishes do you use it in then?

Thanks Nikki

[wulf]

Are you trimming the meat and making stock from all the cut off bits of fat? If so, you might want to take extra care to skim the stock but it should otherwise be okay.

When making stock, I normally use the cooked bones once I've picked all the meat I can get off them. The exception would normally be if I am jointing up a chicken, in which case I'll use the bony bits at the end of the legs and wings and the carcass (sans breasts and whatever other meat I want to pick off it).

In either case, I have found a slow cooker to be an excellent tool - pour on boiling water, add a bay leaf or two and perhaps some peppercorns and leave to cook out the goodness for an hour or two. I then gently pour out, possibly using a gravy separator to help. I normally stand the container in cold water to bring the temperature down quickly before putting in the freezer (or the fridge if I will use it sooner). You can also put it in the fridge overnight, take off the congealed fat the next morning and then freeze the relatively clear liquid that is left underneath.

Wulf