Lamb Bouillon

I have just made  Lamb Bouillon.  

Recipe

Lamb Shanks and bones (approx 2-3kilos)
2 black peppercorns
2 bay leaves
filtered water
2 teaspoons of sea salt
2 tablespoons of gelatine

1.  Place the bones/shanks in an oven tray and bake in a pre-heated oven at 200^oC for 45 minutes.
2.  Place the roasted bones, peppercorns, bay leaves in a large stock pot.  Cover with the filtered water.
3. Bring to boil then reduce to a low simmer and simmer uncovered for 8-10 hours.
4. Strain the the stock through a fine sieve and refrigerate for 8-24 hrs.   Put the shanks/bones aside. Once cool, the meat can be removed from the bone to be used for another meal. Great on Lamb Pizza or as an addition to Paella.
5. The stock will gel in the fridge and the fat will rise to the surface.  Skim the fat off and store in the sealed container in the fridge.  The fat can be used in the future for frying.  
6.  Put the stock in a shallow-wide mouth pan and add 2 teaspoons of sea salt.  Simmer for about 45minutes unti liquid is reduced to about 1 cup.
7.  Whisk in the gelatine into the stock and then pour the stock into a small container.  
8. Place in the fridge for about 8 hours.
9. Cut into cubes about 2cm square.  Your bouillon cubes can be stored in an airtight container at room temperature for approx 6 months
10.  Each cube will produce 1 cup of stock.  Place a bouillon cube in a cup of hot water, stir to dissolve. 

Not everyone can raise their own animals.  As well as it being important to buy the best quality meat you can afford, the animals should have had a good life - fed good quality (suitable!) food and are allowed to roam freely instead of being contained.

We buy meat from Spring Hill Beef - grass fed beef, lamb, free range pork and chickens.  Why is grass fed better? 

This recipe has been adapted from Nourished Kitchen's Homemade Bouillon