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Posted by on Jul 30, 2007 in Non-vegetarian Stocks, Stocks | 0 comments

Lamb Stock

Serves 10


• 1 kg Lean Lamb ( Neck or Shank )
• 4 litre Water
• 6 Peppercorns
• 2 Cloves Garlic
• 2 tbsp Parsley (Dried)
• 1 Turnip
• 2 Carrots
• 2 Celery Stalks
• 3 Parsnips
• Salt to taste.

1. In a pan roast the meat well on all sides.  Add the water,  peppercorns, garlic and dried parsley.  Bring to a full boil, reduce the  heat and simmer for 1 hour. 
2. Add the chopped turnip, carrots, parsnips and celery and continue cooking for an additional 1 1/2 hours.  Cool completely and strain. Remove the meat from the bones and reserve for another use. 
3. Add salt to taste.  Refrigerate the stock and then remove the fat from the surface.
4. Use as required.

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