Lamb Bone Broth made really simply in your slow cooker or on the stove top.
Lamb Bone Broth
This is really great no waste cooking. Something that is normally just thrown away can be given a new life and a really powerful source of nutrients for you and your family. Lamb is our meat of choice in this house and I love it’s comforting flavour. Lamb is high in tryptophan, an amino acid our bodies can’t produce on their own, but helps to regulate serotonin. Serotonin is one of the key chemicals in the brain involved in regulating your mood and helping you feel calm and relaxed. Lamb is also good for building your immunse system as it has plenty of antioxidants
Bone broth is a key ingredient in gut health. Simmering bones gently over a long time releases a variety of powerful nutrients. These minerals are easy to digest in this liquid form and are great for boosting your immune system. Use this broth as a soup or add it to casseroles and slow cooker meals. You can even add to simple dishes such as mashed potato or risotto.
This broth, or stock, is super simple to make and can get put on in the morning and will be done by dinner. You don’t even need to keep an eye on it, just turn it on and leave for 6 hours.
I love making mine into a soup by simply adding chicken pieces and finely sliced cabbage. Perfect for cold, Winter nights.
PrintLamb Bone Broth
- Total Time: 6 hours 5 minutes
Description
Ingredients
- 1kg roasted lamb bones
- 2 tablespoons apple cider vinegar
- 2 cups carrot and celery scraps
- 1 onion, roughly chopped
- 3 garlic cloves
- 2 sprigs of thyme
- salt & pepper
Instructions
SLOW COOKER METHOD
Place all ingredients into slow cooker and add enough cold water to cover the bones. Cook on low for 6 hours.
Allow to cool, remove bones, then strain liquid into a large bowl. Place in fridge to cool completely. Once cooled, scrape off the layer of congealed fat on top and discard.
Use within 3 days or freeze in small portions (about 1 cup each).
STOVE TOP METHOD
Place bones into a very large stockpot with the vinegar and enough cold water to cover the bones. Bring to the boil, add remaining ingredients, reduce heat and simmer gently with lid on for 6 hours.
Allow to cool, remove bones, then strain liquid into a large bowl. Place in fridge to cool completely. Once cooled, scrape off the layer of congealed fat on top and discard.
Use within 3 days or freeze in small portions (about 1 cup each).
Notes
You can freeze bones after each roast until you have 1kg. Add your carrot and celery scraps to this freezer bag to make it even easier!
- Prep Time: 5 minutes
- Cook Time: 6 hours