Lamb and chicken broth

Rinse the lamb bones and chicken wings in cold water.

In a pressure cooker, add the bones and pour in cold water.

Pressure cook on the highest setting for an hour and 30 minutes.

Release the pressure and top up with water if needed and continue cooking for the next 2 hours.

Remove from the heat and release the pressure.

Remove the bones, strain the broth through a fine-mesh strainer and allow it to cool.

Refrigerate the broth overnight.

Remove the fat layer on top of the broth and store the fat and gelatinous broth separately in a refrigerator/freezer.

Try this high-protein cardamon cheesecake ice cream 

This Lamb and Chicken Bone broth recipe was developed for Lamb and Mutton SA by Angel Ekata and Celeste Weiss as part of the Recipe Development and Standardisation module which is offered by the Department of Consumer and Food Sciences at the University of Pretoria. This year’s final year Foods students where tasked with using lamb and other meaty bones that would have gone to waste to create an innovative bone broth base recipe.