Helen RandellLamb stock and a free meal
January 8th 2011 00:30
A little while ago now, we were invited to a family get together with the guest of honour being a lamb on a spit. Beautifully prepared by the butcher, this feast came as a result of hiring the spit, having someone rock up and set it up and being told exactly what to do to cook the beast through. With guest numbers close to 30, we did a pretty good job of finishing it off, but the meat which was close to the bone was given up on, it being decided that people had had enough to eat, and also that it was too hard to get to. When it came time to leave, we were offered a few of the bones to make ourselves some rich and delicious lamb stock. Still attached to these bones was well over a kilo of succulent roasted lamb meat.
Back in our kitchen we hacked off all the meat and then prepared the bones for use in the stock. We had about three kilos of bones all up, so splitting the bones between two stock pots, I added to each pot two carrots, cut into about thirds, an onion, cut in half, two garlic cloves, 1 bay leaf, 1 sprig of rosemary, a handful of parsley and a couple sprigs of thyme. On top of this I poured in about three litres of water to each.
To make the stock, simply bring the bones, veg and water to the boil over a high heat, then reduce to a simmer and cook for approximately four hours. As it cooks, you will need to skim the surface to remove some of the fat which comes off the bones, if you don’t, you will end up with a cloudy stock, with a higher fat content.
With the meat, I minced it up using my mincer attachment on the Kenwood and made this. I used the usual recipe, but obviously did not need to brown the meat as much as it had already been cooked. I used a full kilo to make the dish, and there was still plenty left over for a couple of days worth of sandwiches. Love a free meal!
| 13 |
| Vote |
subscribe to this blog
