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Lamb Broth

March/April 1994

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Homemade broths are easy to whip up with leftover bones and freeze well.


Lamb Broth Recipe

Makes: About 4 cups

Active Time:

Total Time:

Ingredients

  • 1 1/2 pounds lamb bones
  • 1 onion, peeled and studded with 1 whole clove
  • 1 carrot, peeled
  • 1/2 cup celery leaves
  • 1/2 cup parsley stems
  • 1 clove garlic, peeled
  • 1 teaspoon salt
  • 8 whole black peppercorns

Preparation

  1. 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.

Tips & Notes

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

Nutrition

0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium.

Exchanges: Free Food

Nutrition Note: After straining and skimming, broth has negligible calories and nutrients.



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Recipe Categories

Main Ingredient
Lamb
Meal/Course
Dinner

Type of Dish
Soups/stews
Ethnic/Regional
American
Greek
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
March/April 1994

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