Lamb Stock

From The Olive and the Caper: Adventures in Greek Cooking

Cookbook

Author(s): Susanna Hoffman

Page 174

Cuisine: Greek

Course: Soups and Stews

Reviews

1 reviews, average rating 4.0 / 5

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Peckish Sister

13 years ago

★ ★ ★ ★ ★ 4/5

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I usually do not make my own stock, but you can not buy lamb stock. Make this the day before so that you can easily skim all of the congealed fat off of the top. I did not bother to take the time to chop the meat into little pieces, but browned the shoulder blade chops whole. This made a very flavorful lamb broth.

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