3.5 kg lamb or mutton bones
10 litres water
250 g carrot roughly cut
250 g onion roughly cut
150 g leek roughly cut
250 g celery roughly cut
100 g mushroom trimmings
10 peppercorns
10 litres water
250 g carrot roughly cut
250 g onion roughly cut
150 g leek roughly cut
250 g celery roughly cut
100 g mushroom trimmings
10 peppercorns
Bouquet garni
1 sprig thyme
2 bayleaves
bouquet garni
parsley stalks
2 bayleaves
bouquet garni
parsley stalks
method
1. Place the bones in a stockpot, cover with cold water and bring slowly to the boil.
2. Remove any scum that rises to the surface.
3. Add the vegetables, herbs and peppercorns.
4. Simmer gently for 1 hours, continuously removing all traces of scum and grease.
5. Pass through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
Notes
1. To cool any kind of stock rapidly, place the pot on a stand in a sink of cold water.
2. The bones may be blanched first by covering with cold water, bringing to the boil and simmering for a few minutes, then draining and washing under hot water to remove all traces of fat and scum, then under cold water until any impurities are washed away.
2. Remove any scum that rises to the surface.
3. Add the vegetables, herbs and peppercorns.
4. Simmer gently for 1 hours, continuously removing all traces of scum and grease.
5. Pass through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
Notes
1. To cool any kind of stock rapidly, place the pot on a stand in a sink of cold water.
2. The bones may be blanched first by covering with cold water, bringing to the boil and simmering for a few minutes, then draining and washing under hot water to remove all traces of fat and scum, then under cold water until any impurities are washed away.
serving amount
makes 10 litres
rate this recipe
6.7
out of 10
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more information
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