|120 ml||lemon juice|
|1 kg||lamb bones|
|10 g||fresh thyme|
Rinse lamb bones in cold water.
Roughly chop carrots, celery, onions, and oranges.
In a stock, pot add bones, chopped ingredients, and thyme, and top up with water and lemon juice.
Close with lid and cook on low heat for 6 hours.
Strain broth and allow to cool.
Refrigerate/freeze once cooled and store until ready for use.
This recipe was developed for Lamb and Mutton SA by Nastasiya Vrey as part of the Recipe Development and Standardization 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.