Lamb Bone Broth

Ingredients

• 400g lamb bones (neck, shank, or knuckle)
• 1.5 litres cold water
• 1 tsp apple cider vinegar (optional)

Method

1. 01

   Place lamb bones in a large pot with cold water. Bring to a boil for 5 minutes, drain, and rinse well to remove impurities.

2. 02

   Return bones to pot with 1.5 litres of fresh cold water and an optional splash of apple cider vinegar.

3. 03

   Bring to a gentle boil, then reduce heat to the lowest simmer and cook partially covered for 2–3 hours.

4. 04

   Skim any foam from the surface during the first 30 minutes of cooking.

5. 05

   Strain through a fine mesh sieve, cool, and refrigerate. Remove solidified fat layer before serving.

How to offer

Serve warm as a gentle drink from a cup or mix into baby purées. Lamb broth has a richer flavour that pairs well with root vegetables.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.