Lamb Stock for Scotch Broth
Since I had the bones from two lambs in the freezer, I decided it was time to make lamb stock for Scotch Broth. Here's what I did
Browned the lamb bones (about 4 minutes each side) in a skillet (I used goose fat--about 2-3 T)
Preheat oven to 400
Put bones in roaster pan--roast for about 1 hour.
Add enough water to cover bones (and some red wine). Turn oven down to 250. Add onion, garlic, celery, carrot, leek, juniper berries, a couple of small fresh bay leaves, black peppercorns, fresh mint sprigs, 1 lime cut in half, rosemary, thyme, 2 lamb chops. Ignore overnight. (I just bought a lamb from a local farmer, have lots of chops). After 5-6 hours, taste, add salt accordingly.
In the morning, strain broth, put in fridge, when fat floats to the top, removed. (I had 2 cups of broth for breakfast). Feed the veggies to the birds (in my case, chickens).
Save the bones, remove the meat for Scotch broth. Freeze bones for another go around of lamb stock/broth.