How To make Lamb Stock Great Chefs

How to Cook a Leg of Lamb | Jamie Oliver

Jamie shows us how to cook the perfect leg of lamb. Inspiration on how to prepare, roast, rest and carve the juiciest and tastiest lamb you'll ever eat! Give it a go with your own favourite flavour combo and this fool proof recipe will give you the best lamb ever.

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Lamb Stock | लॅम्ब स्टॉक | Mutton Stock | Sanjeev Kapoor Khazana

Lamb stock is not just lamb bones simmered in water. This recipe here has veggies and spices that will make your mutton curries even more flavourful and rich.

LAMB STOCK

Ingredients

100 grams lamb bones
1 medium carrot, peeled and roughly chopped
2 inch leek stalk, roughly chopped
2 inch celery stick, roughly chopped
6-8 black peppercorns
1 bay leaf

Method

1. Heat a nonstick pan. Add lamb bones, 3 cups water and mix well.
2. Once the mixture comes to a boil, switch off the heat and drain the water.
3. Add 3 cups water to the same pan. Add carrot, leek, celery, black peppercorns, bay leaf and once the mixture comes to a boil, remove the scum, lower the heat and cook for 45-50 minutes.
4. Strain and use as required.

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Lamb: Slow-Cooked to Perfection

Chef Daniel Boulud and Chef Thomas Keller joined forces to head up the American team for the International Bocuse d'Or competition and they showed Harry Smith how to make a delicious slow-cooked Lamb.

Is This Why Americans Don't Like Lamb?

Best Lamb Stock Ever - How To Make

Here is a lovely recipe for a simple and tasty Lamb stock
Lamb Stock Ingredients:-
3 Legs of Lamb Bones (Saved From The Sunday Roast)
2 Medium White Onions Cut In Half
3 Sticks Celery Cut Into Chunks
2 Medium Carrots Cut Into Chunks
2 Sprigs Of Rosemary
2 Bay Leaves
A Small Bunch Of Parsley (Including The Stalks)
Big Pinch Of Salt
12-15 Black Peppercorns
Water
Large Heavy Bottomed Saucepan or Stockpot

Method:-
You can peel the carrots and onion if you wish. I only remove the outer skin of the onion when I make stock.
Put all ingredients into the large heavy based saucepan or stockpot.
Top up with water and bring to a boil and then reduce the heat to simmer for about 2 hours with the lid on. This will break down any meat and muscle around the joints of the bones and allow the bone marrow to flavour your stock.

Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)

Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!

Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.