Lamb Stock

Hi everyone, Jess here. I wanted to mention another hidden jewel in the Springdell chest freezer, lamb rib racks.

This is not the typical meaty “rack of lamb” that you’d toss up for dinner, but rather the other ends of the ribcage that lack in substantial meat found on the loin part of the rib. Though they are not so meaty are absolutely FULL of flavor and make a wonderful stock.

If you are off-put by lamb, you’ll still love the beefiness that comes across when working with these racks.  

Roast them at 400 for a spell, and then stick them (and the drippings) in a stockpot or slow cooker with a carrot, celery, onion, bay leaf and/or those veggie scraps you’ve been saving in your freezer.

Here you see some of that great Springdell celery frozen from last season. It is perfect in stocks and soups!

Cover with water, simmer slow and low (overnight if possible), strain you’ve got about 20 cups of the best stock going! Strain the liquid and freeze in 1 cup batches for later use. Grab a bag of bones this weekend-beef, lamb, they are all good!!! Think of the money you’ll be saving on stock (those 4 cup supermarket containers of stock are almost 4 dollars each). Plus, nothing compares to the real deal. The lamb stock isn’t gamey at all, and very flavorful! (I just used some in a stew, delicious!)


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.