As the cool weather settles in and winter creeps closer, there’s no better time to have a bubbling pot of bone broth on the stove. This week’s from-scratch staple is one you’ll want to keep on repeat: lamb bone broth.

If you’ve ever roasted a leg of lamb or cooked up a lamb stew and wondered what to do with the leftover bones—this is it. Lamb bones make a rich, deeply savoury broth that’s perfect for everything from winter soups to gut-healing sips between meals.

Why Make Your Own Lamb Bone Broth?

Bone broth is an age-old tradition that’s made a big comeback in recent years—and for good reason. When simmered low and slow, bones release collagen, minerals, and amino acids that can:

• Support gut repair and digestive health
• Nourish joints and skin with natural collagen
• Add depth and umami to homemade meals
• Help reduce food waste and stretch your budget

And lamb, in particular, offers a slightly richer and more robust flavour than chicken or beef broth—ideal for hearty dishes and cold-weather comfort.

What You’ll Need

• 1–2 kg lamb bones (raw or cooked, ideally with a mix of marrow, joints, and a little meat left on)
• 1 onion, quartered (leave the skin on for colour)
• 2 carrots, roughly chopped
• 2 celery sticks (or use celery leaves)
• 4 garlic cloves, smashed
• 2 tbsp apple cider vinegar (to help extract nutrients)
• 2 bay leaves
• 1 sprig rosemary or thyme
• 1 tsp black peppercorns
• Water to cover (approx. 3–4 litres)

Optional: a small piece of kombu (seaweed) for added minerals and umami

Method

1. Pre-roast the bones (optional): For deeper flavour, roast raw bones at 200°C for 30–40 minutes until browned. This step isn’t essential but adds richness.
2. Assemble the pot: Add the bones to a large stockpot or slow cooker. Top with the vegetables, garlic, herbs, pepper, and vinegar. Cover with cold water.
3. Bring to a boil, then reduce: Slowly bring to a boil, skim off any foam or scum, then reduce to a low simmer. Keep it gentle.
4. Simmer low and slow: Cover loosely and let it simmer for at least 8 hours, preferably 12–24 hours. Top up with water if needed.
5. Strain and store: Allow to cool slightly, then strain through a fine sieve into jars or containers. Discard solids.
6. Chill and skim fat (optional): Once cooled in the fridge, a layer of fat will rise to the top. You can skim this off and save it for cooking, or leave it for added richness.

Storage Tips

• Keeps in the fridge for up to 5 days
• Freeze in portions (use silicone muffin trays or 500ml containers) for up to 3 months
• Reheat gently on the stove—not the microwave—for best flavour

How to Use It

Lamb bone broth adds a wonderful depth to:

• Root veg soups with sweet potato, pumpkin, or turnip
• Moroccan-style stews with chickpeas, lentils, and cumin
• Winter risottos or grain-based bowls
• A gut-healing drink with sea salt, lemon, and fresh herbs

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Final Thoughts

If you’re building your Living Pantry from scratch this winter, lamb bone broth is a must-have. It’s economical, nourishing, and ties in beautifully with seasonal eating.

Whether you raise your own meat, buy in bulk, or make the most of leftovers, this is one recipe where nothing goes to waste.

Stay warm, stay well, and stir the pot this Monday.