Lamb or Mutton Stock (Fonds de Mouton)

Lamb or Mutton Stock (Fonds de Mouton)

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With this recipe for Lamb or Mutton stock, you'll have the basis for a wide range of soups, sauces, and stews.
Calories: 359


  • 7 3/4 lb lamb or mutton bones
  • 21 pint water
  • 9 oz carrot roughly cut
  • 9 oz onion roughly cut
  • 5 oz leek roughly cut
  • 9 oz celery roughly cut
  • 3 1/2 oz mushroom trimmings
  • 10 peppercorns

bouquet garni

  • 1 sprig thyme
  • 2 bayleaves
  • bouquet garni
  • parsley stalks


  • Place the bones in a stockpot, cover with cold water and bring slowly to the boil.
  • Remove any scum that rises to the surface.
  • Add the vegetables, herbs and peppercorns.
  • Simmer gently for 1 hours, continuously removing all traces of scum and grease.
  • 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.


  • 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.


makes about 10 litres (21 pints)
Calories: 359 kcal
Carbohydrates: 80 g
Protein: 12 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 921 mg
Potassium: 2442 mg
Fiber: 19 g
Sugar: 35 g
Vitamin A: 46191 IU
Vitamin C: 63 mg
Calcium: 638 mg
Iron: 6 mg
Ingredients Lamb
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