Create a healing lamb broth with leftovers from Sunday's roast
Love a lamb roast? Keep the trimmings and bones from your next lamb roast and use it to create this healing broth. Lamb broth provides similar nutritional benefits to a gelatine-rich beef broth, but with the comforting flavour of lamb to add variety to your soups.
Recipe and image from 'Heal Your Gut' by Lee Holmes (Murdoch Books), RRP $29.99.
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60 ml (1/4 cup) extra virgin coconut oil
1 kg lamb marrow bones
2 litres (8 cups) filtered water
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
3 garlic cloves 1 onion, peeled and quartered
1 bay leaf
2 tablespoons apple cider vinegar
Celtic sea salt and freshly cracked black pepper, to taste
- Preheat the oven to 200°C.
- Place a flameproof casserole dish on the stovetop over medium heat and melt the coconut oil. Add the bones and stir to coat. Add the lid and transfer the casserole dish to the oven. Bake for 30 minutes or until the bones are browned.
- Transfer to the stovetop, cover with the filtered water and add the remaining ingredients, including the seasoning. Bring to a boil, then reduce the heat to as low as possible and simmer for 4–6 hours. Add a little more filtered water from time to time if necessary.
- Remove from the heat and allow to cool, then strain and refrigerate until the fat congeals on top. Skim off the fat and store the broth in an airtight container in the fridge or freezer, or freeze in ice-cube trays.
Make bone broths in a slow-cooker – cook on low for up to 24 hours, topping up with filtered water if the liquid reduces too much.