Brown Lamb Stock Principles

Like duck stock, lamb stock is not something you will find to buy; you will have to make your own in either color: white or brown.

Remember the rule of thumb that:

• white stocks are used to make white sauces
• brown stock to make brown sauces.

Lamb stock flavor and aroma are much stronger than beef or duck stock, so, depending on the desired result, I recommend extending it with other stock such as remouillage, chicken stock, beef stock, or water.

Additional tips:

• You can freeze lamb stock in small containers to enhance other lamb recipes including lamb stew, rice, legumes, or lamb soup.
• Freeze lamb trimming from racks of lambs, leg of lamb, lamb shoulder, etc to add to your lamb bones when it comes to making the stock.
• Add roasting leftover lamb bones into a cooking stock to develop a richer flavor and darker color.
• Add one or more of the following herbs and spices to the bouquet garni: lemon verbena, rosemary, mint, coriander seeds, cumin seeds, juniper berries or caraway seeds.