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Old 07-19-2006, 07:18 AM   #11
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Quote:
Originally Posted by Ishbel
If it was winter, I'd use some of them to make a real Scotch Broth soup. Otherwise, I'd just roast them really well and make some stock from the bones.


Yes, the same way that beef bones are roasted in the oven, then dumped into a large stock pot, cold water and some aeromatic veggies and an herb boquet (boquet garne`) added.

Bring to a rolling boil, then reduce heat as low as possible to simmer. Simmer for several hours or overnight.

I make beef stock any toime of the year, but yes, winter IS a good time to do it. Soup helps warm the body in the winter.


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Old 08-06-2006, 09:36 PM   #12
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Your lamb shouldn't taste gamey. I don't particularly like game, and have never tasted that in lamb, hogget, or even mutton.
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Old 11-20-2006, 06:21 PM   #13
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Quote:
Originally Posted by Ishbel
If it was winter, I'd use some of them to make a real Scotch Broth soup. Otherwise, I'd just roast them really well and make some stock from the bones.
Scotch Broth is lovely! Pearl barley thickens the soup, not excessively so, and adds a little "oomph".

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