Pure lamb broth

Lamb and Mutton SA
Prep: 45 mins, Cooking: 6 hrs
Rate this recipe
This pure lamb broth is full of flavour and functionality. The collagen in this slow cooked broth gives it all kinds of super powers and it can be added to soups and stews, or even be used in pastries and dough to increase the collagen content of it. 

By Independent Contributor July 01 2022
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (6)

1.5 kg lamb bones
15 ml olive oil
250 g onions
125 g celery
125 g carrots
2 l water
Tap for ingredients
Tap for ingredients

Method:

Pre-heat oven to 180°C. 

Place bones on an oven sheet and roast them for 30 minutes or until golden brown.

In the pressure cooker,  heat oil and fry the onions, celery, and carrots in oil until browned.

Remove the bones from the oven and add them to the fried vegetables in the pressure cooker.

Cover the bones with 2000 ml of water and leave to cook for 6 hours.

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

Refrigerate/ freeze until ready to use.

Try this gourmet lamb pizza with collagen base

This recipe was developed for Lamb and Mutton SA by Abigail Jacob 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. 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.