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Lamb bones!

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  • Lamb bones!

    So, I've made beef broth, chicken broth, and fish broth before. I'm totally CAPABLE of concocting some sort of bone broth out of the 1.69 lbs of lamb bones I have.

    However, I was wondering if anyone had any suggestions of favorite recipes that I could mash together and steal ideas from for my lamb broth? And no, "boil water, toss in bones" doesn't count.

    Are there any herbs/spices that go really well with lamb broth that I should know about? Particular veggies (not soup veggies mind you, just to flavor the broth) that I should consider including?

    I have a billion different ideas percolating in my head to use the lamb broth which is why I want to make the broth as perfect as possible so as not to ruin my ideas with a weak or unappealing broth.
    "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

  • #2
    Hey drumroll,

    My first instinct with lamb stock is to make harira, which is a Moroccan soup. But, harira depends pretty heavily on chickpeas, a Primal no-no. Here's what the recipe generally looks like: Harira Recipe (North African lamb and chickpea stew) | Algeria, Morocco | Whats4Eats.

    Honestly, I'm not sure how to Primalize lentils/chickpeas, but this soup is fantastic even if you leave them out.

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    • #3
      Rosemary goes brilliantly with lamb flavours. My favourite lamb broth is root vegetables - carrots, turnips, celeriac, Jerusalem artichoke, white potato - 1.5 pounds of any mix of these, to 1.5 pints stock. Boil together with a sprig of rosemary, until veg is soft. I usually put around half of this through a blender until really smooth then pour back into the "lumpy" broth, re-heqat and season with salt / pepper / freshly crushed garlic to taste.

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      • #4
        Oooooh, good instinct with the rosemary. I didn't think of it but it makes perfect sense that it would be great to compliment.
        "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

        Comment

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