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Perfect for hearty soups, stews, or gravies, lamb broth is a favorite among cooks with a preference for richer, more flavorful meals. Lamb broth also has many health benefits; it is full of antioxidants and contributes to hormone production, strength, and cardiovascular health. My mother’s recipe yields a perfectly full, hearty, healthy lamb broth. You can use this broth in many recipes, such as my Homemade Freekeh Soup!
What Can You Make with Lamb Broth?
You can use lamb broth to make any recipe that calls for bone broth or stock. It can be used as a base for soups, Chinese hot pots, gravy, stews, casseroles, or even risotto. The rich and flavorful broth is perfect for giving your dish a deep flavor.
Tips & Tricks to a Perfect Homemade Lamb Broth
Depending on your cooking conditions and any potential substitutions or add-ins you use, you may want to read through these helpful tips and tricks to achieve a perfect homemade lamb broth.
- This rich, tasty broth is made from leftover bones from lamb that I cook the day before making my broth. They are still fresh and packed with nutrients, but you can extract them from lamb pieces right before making the broth if you prefer.
- To add to the flavor, I also stir in some pieces of lamb shoulders at the start of this recipe. About halfway through the simmer time, I take them out of the pot and remove the meat to use in my Homemade Freekeh Soup! Then I return the bones to the pot to continue adding flavor.
- Patience is key! I cook this broth for about 6 hours, allowing it to simmer on low. The result is a very healing, healthy, whole, nutritious broth. Don’t skimp on the cooking time, and you will be rewarded!
- Per my mom’s recipe, I do not brown the lamb. I simply add the lamb pieces, bones included, into a large pot with only onion and garlic as vegetable additives. Then I add the spices listed below and 2 cinnamon sticks, which is the perfect mix of rich, flavorful goodness! I wouldn’t change a thing.
- Be sure to skim the top whenever you see scum appear on the surface of the broth! Check periodically and skim until no more appears.
- Although I say to simmer for 6 hours, your simmer time depends on the cut of the bones you use. A thick bone calls for a longer simmering period of up to 24 hours to properly extract nutrients and flavors, whereas smaller bones only need 4 to 6 hours!
Storage and Reheat Instructions
You can store this delicious homemade lamb broth in the fridge for up to 7 days or freeze it for up to 3 months. Then, simply reheat by warming the broth in a saucepan on the stove over medium heat.
Add the lamb pieces and pour over the cold water in a large stockpot over high heat. Then add the chopped onions. Stir in the bay leaves, smashed cardamom pods, and whole spices garlic clove.
Bring the mixture to a boil and lower the heat to medium-low. Begin skimming what I call “scum” from the top of the liquid—this is congealed fat, and it looks white and frothy. You’ll know it when you see it!
Add the turmeric spice and simmer for at least 6 hours.
Turn off the heat. Wait until the broth has cooled down to handle. Then remove the bones and strain the broth into a glass container. Enjoy!
|2 pounds lamb pieces (with or without bone)|
|10 cups cold water|
|1 large onion (chopped)|
|10 cardamom pods (smash)|
|3 Bay leaves|
|10 whole spices pods|
|2 cinnamon sticks|
|4 garlic cloves (peeled)|
|½ tablespoon turmeric|
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