Homemade broths are easy to whip up with leftover bones and freeze well. Source: EatingWell Magazine, March/April 1994

Susie Jacobs


Ingredient Checklist


Instructions Checklist
  • Place lamb bones in a stockpot. Pour in 12 cups cold water or enough to cover. Bring to a boil and skim off froth. Add remaining ingredients and simmer, partially covered, over low heat for 2 hours. Strain the broth through a fine sieve, discarding bone and vegetables. Let cool. Chill and skim off fat.



Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 6 months.

Nutrition Facts

21 calories; total fat 0.1g; saturated fatg; cholesterolmg; sodium 597mg 24% DV; potassium 134mg 4% DV; carbohydrates 4.8g 2% DV; fiber 1.2g 5% DV; sugar 2g; protein 0.7g 1% DV; exchange other carbs 1; vitamin a iu 3180IU; vitamin c 13mg; folate 20mcg; calcium 23mg; iron 1mg; magnesium 9mg; thiaminmg.