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Lamb Stock

post #1 of 14
4/8/09 at 10:58am
Thread Starter 
Wanting to make the stew we made at school, I bought a leg of lamb because the store had no stew meat. I de-boned it myself, then splintered the bones with a cleaver (this is really scary and dangerous) and made lamb stock. Since I can almost never get lamb bones, I rarely make this. I will use some for the stew and save the rest to make a lamb bordelaise for some Colorado spring lamb chops.

Yum. Try it! This means you, kwilkie. The leg was Australian and only $11. A leg of American lamb was $27!
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post #2 of 14
4/8/09 at 11:00am
Lamb stock is nom nom nom-tastic. You couldn't get much from just one leg, I imagine. Then again, you probably don't need it that often.
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post #3 of 14
4/8/09 at 11:02am
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Lamb stock is nom nom nom-tastic. You couldn't get much from just one leg, I imagine. Then again, you probably don't need it that often.

I used an 8 quart pot, yielded about 4 quarts of stock. The leg bones are surprisingly large.
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post #4 of 14
4/8/09 at 11:42am
hmmmmmm..

at times we prepare a leg of lamb with about 2 balls of garlic and a can of ansjovis. Just make tiny cuts and slip in the garlic and ansjovis, in the oven for 2 hours and

or rack of lamb....I just love lamb... Even joke about the silence of the lambs while preparing them
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post #5 of 14
4/8/09 at 12:05pm
You can always make semi-lamb stock if you get some trimmings from the butcher, brown them and simmer them in veal stock with a little added water to keep it from becoming too thick. We do this sometimes.
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post #6 of 14
4/8/09 at 12:07pm
Quote:
Originally Posted by Manton View Post
I used an 8 quart pot, yielded about 4 quarts of stock. The leg bones are surprisingly large.

Did you roast the bones or just put them into the water raw?
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post #7 of 14
4/8/09 at 12:21pm
Thread Starter 
Roasted the bones and the veg.
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post #8 of 14
4/8/09 at 12:29pm
You guys are really into this cooking stuff and I'm quite envious.
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post #9 of 14
4/8/09 at 4:14pm
Quote:
Originally Posted by lee_44106 View Post
You guys are really into this cooking stuff and I'm quite envious.

Actually I was also envious about Manton's cleaver action. I don't get to really hack into many things these days.
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post #10 of 14
4/9/09 at 10:57am
I have never tried lamb stock and you have inspired me Manton.

I did just make a batch of turkey stock last weekend. I typically make stock once a month now. I used to do chicken but now I do turkey or a turkey/chicken combo. I really like the depth of flavor that turkey adds.

I don't post much but the threads by Manton and Kwik have been great.

Keep it up!
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post #11 of 14
4/9/09 at 4:18pm
Did you consider roasting it on the bone and then using the roast bone? Meat is so much better when cooked on the bone! I often toss the roasted bones in a pot and get the flavor out of them when I'm done with a meal.
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post #12 of 14
4/28/09 at 10:57pm
Thread Starter 
I did this again and re-made the stew tonight. It was MUCH better this time. I used the remainder of the last batch of stock (frozen in the meantime) for part of the liquid, water for the rest. This is known as "double stock" in the trade, and no one ever does it, but damn is it good. I also used burnt onions, which I forgot last time, and as I had a bigger leg, there was more bone. I also saved more trimming as I butchered the leg. The resulting stock was way superior.

So was the stew. Partly, I assume it was the better stock. It really does matter. Partly, it might have been that this was better lamb (different store). And I cooked it longer. I don't really know why, but the last attempt was blah; this one was really good.
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post #13 of 14
4/30/09 at 1:55am
Quote:
Originally Posted by Manton View Post
The leg was Australian and only $11. A leg of American lamb was $27!

Don't waste you money on that gamey, godawful shyte.
Buy Cedar Springs lamb that is rich and fatty or Coleman's naturally raised which leans toward lean and light tasting.
CS shouldn't cost more that $8/lb, Coleman's around $10/lb. Both come from American producers.
If you plan on doing meatball-type dishes, I'd suggest going with CS.
BTW, if you think $27 a leg is steep - you oughta see what I'm paying ($50-plus)
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post #14 of 14
4/30/09 at 5:09am
whoa, you chopped the bones with a cleaver?? that IS a risky move, no?
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