Bon Appetit Lamb Stock

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I couldn't believe that, of 32,000++ recipes at Recipezaar, no lamb stock recipe existed! So allow me to fill that void. Recipe from Bon Appetit magazine.”
5hrs 25mins

Ingredients Nutrition


  1. Preheat the oven to 400°F.
  2. In a roasting pan, roast the bones and trimmings until well browned, about 45 minutes, stirring occasionally.
  3. Transfer the bones and trimmings to a stockpot, and degrease the roasting pan.
  4. Place over medium-high heat and stir in 4 fluid ounces of water, scraping up any browned bits.
  5. Pour these deglazed juices into the stockpot.
  6. Add the remaining ingredients and water to cover.
  7. Bring to a simmer over medium heat, reduce the heat to low, cover partially, and simmer for 3 to 4 hours, skimming frequently.
  8. Strain the stock into a bowl through a colander lined with a double layer of dampened cheesecloth.
  9. Gently press the solids to extract all the liquid; discard the solids.
  10. Cool.
  11. Remove fat from the surface.
  12. The stock can be stored for up to a week in a refrigerator, or longer if frozen.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a