Make delicious lamb stock from the 'soup pack' of bones that comes which each of our lamb boxes. Ideal for creating a hearty, crowd-pleasing Scotch Broth.
My stock takes inspiration from a recipe by The Reclutant Gourmet. Here's how it's done.
Pre-heat oven to 180 degrees.
Place bones on a baking tray and drizzle with olive oil.
Roast for 1 hour.
Roughly chop 1 large onion and gently fry for 5 mins in a heavy pan with some olive oil.
Roughly chop 1 stick of celery and a couple of carrots and add them to the pot (I also added the trim ends of two leeks because I had them to hand), cook for 5 mins.
Add the bones and cover everything with water.
Bring to the boil and simmer for 2 hours.
You can then freeze the stock for future use or follow this recipe from BBC Food for super simple Scotch Broth https://www.bbc.com/food/recipes/scotchbroth_8116