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Lamb Stock

  • yield: Makes 5 cups




  • 1 1/2 pounds lamb bones
  • 1 medium-size onion, peeled and pierced with 1 whole clove
  • 1 carrot, peeled
  • 1/2 cup fresh celery leaves
  • 1/2 cup parsley stems
  • 1 garlic clove, peeled
  • 1 teaspoon kosher salt
  • 8 whole black peppercorns
  • 1 fresh thyme sprig

Cook's Note

The stock can be frozen for up to 2 months.


  1. Step 1

    In a stockpot, combine the lamb bones with about 12 cups of cold water, or enough to cover.

  2. Step 2

    Bring the mixture to a boil and skim off the froth. Add the remaining ingredients and simmer over low heat, covered partially, for 2 hours. Strain the broth through a sieve, discarding the bones and the vegetables.

  3. Step 3

    Allow the stock to cool. Chill the stock in the refrigerator and skim off the fat.

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