How to Make Flavorful Lamb Broth at Home

In our home, lamb was always the star of the show. Mom had a magical way of using every bit, and her lamb broth was pure comfort. Rich, hearty, and flavorful, it became a foundation for many of our family dishes, like my beloved Freekeh Soup. Beyond its taste, this Broth is packed with goodness, helping our hearts, muscles, and much more.

By the way, have you ever wondered about the difference between Broth and stock? It’s a common mix-up! Check out the details in my article about Broth vs. stock. 

What Can You Make with Lamb Broth?

Growing up, we used lamb broth as the heart of many dishes. Whether for rice vermicelli, our comforting Freekeh Soup, Lebanese Hashweh rice, or even a creamy risotto, this Broth never fails to elevate a recipe. Think of any dish that requires Broth – substituting it with lamb broth gives it a richer depth and warmth. It’s my secret to adding that special touch and enriching flavors.

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 more extended simmering period of up to 24 hours to properly extract nutrients and flavors, whereas smaller bones only need 4 to 6 hours!

Health Benefits Of Lamb Broth 

Growing up with the Mediterranean diet, we always prioritized heart-healthy foods. Lamb broth, a staple in our kitchen, is good for the heart and packed with benefits. It contains beneficial fats for the heart, and the collagen from lamb bones supports our joints. This traditional Broth is a mineral powerhouse loaded with calcium and magnesium. In winter, a warm bowl comforts the soul and strengthens immunity. And let’s not forget its magic for the gut; the gelatin is a boon for digestive health. It truly embodies the wholesome essence of Mediterranean cooking.