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Lamb Stock

Quantity of lamb bones
2 or 3 celery sticks
1 large carrot roughly chopped
( and/or – peelings from carrots, turnips, parsnips, mushrooms)
1 onion roughly chopped
About 6 peppercorns
2 Bay leaves
Bunch of herbs (thyme, parsley etc)

Place bones in a large saucepan and cover with water. Add one or two tablespoons of little vinegar or lemon juice and let stand for half an hour or so. This will help extract the calcium and gelatine from the bones.

Add vegetables and place pot on the heat. Simmer gently (do not boil) for a minimum of about 4-5 hours, longer if possible. Skim off any scum that gathers on the surface and top up with water if necessary. Add the herbs in the last hour of cooking.

When the stock is ready, strain into a large container and place in the fridge. When the stock has cooled and set you can remove any fat from the surface and place the stock in smaller serve containers in the freezer.