You can make homemade Lamb Bone Broth with simple ingredients or leftover bones from the butcher. Bone broth is healthy and nutritious and you can also use it as a healthy stock in soups.
This hearty broth is made from the leftover bones after cooking our Low-Carb Lamb Madras.
Broths are a staple among low-carb, paleo, and ketogenic diets and are very healthy and loaded with essential nutrients. Read about the benefits of bone broth here.
Learning to make your homemade bone broths in bulk will save you money and will be of better quality.
Bone broth and stock are all built on the same basic foundation; water, bones, sometimes meat, and vegetables.
Stocks and broth are often cooked in under 6 hours. The best broths are cooked in excess of 24 hrs to really draw all the nutrients from the bones but 8hrs does a great job too.
Our lamb and herb bone broth can be used to replace chicken, vegetable, or beef stock in your favorite recipes. We use it to enhance the flavor of our Winter Lamb Stew.
Our lamb and herb bone broth recipe serve four people.
Lamb Bone Broth Ingredients
- 1 pound of Lamb Bones
- 1 tablespoon of Olive Oil
- 1 small Onion, large dice
- 3 medium Carrots, cut into chunks
- 3 sticks of Celery, roughly chopped
- 3 cloves of Garlic
- 3 sprigs of Rosemary
- 5 sprigs of Thyme
- 1-3 gallons of Water
- Salt, optional
How To Make Lamb Bone Broth
- Preheat oven to 200C/390F.
- Place lamb bones into a roasting pan and cook for 30-40 minutes, until well browned.
- In a large stockpot, add the oil and place over medium heat.
- Add the onion, carrot, celery, garlic, thyme, and rosemary, and saute for 5 minutes.
- Add the lamb bones and scrape fat or juices from the roasting pan into the pot.
- Add 1 gallon of water and allow it to come to a simmer before reducing the heat to low.
- Simmer for 8-24 hours uncovered, adding more water when the level drops. The water you need will depend on how long you wish to cook the broth.
- After the broth is cooked for your desired length of time, strain the broth through a fine-mesh strainer.
- Enjoy hot or chill and use as desired.
Lamb bone broth isn’t just a winter recipe. You should make it all year round.
Lamb Bone Broth
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Ingredients
- 1 pound lamb bones
- 1 tablespoon olive oil
- 1 small Onion large diced
- 3 medium carrots cut into chunks
- 3 sticks celery roughly chopped
- 3 cloves garlic
- 3 sprigs Rosemary
- 5 sprigs thyme
- 1-3 gallons water
- Salt optional
Instructions
- Preheat oven to 200C/390F.
- Place lamb bones into a roasting pan and cook for 30-40 minutes, until well browned.
- In a large stock pot, add the oil and place over medium heat.
- Add the onion, carrot, celery, garlic, thyme and rosemary and saute for 5 minutes.
- Add the lamb bones and scrape any fat or juices from the roasting pan into the pot.
- Add 1 gallon of water and allow to come to a simmer before reducing the heat to low.
- Simmer for 8-24 hours uncovered, adding more water when the level drops. The amount of water you need will depend on how long you wish to cook the broth for.
- After the broth is cooked for your desired length of time, strain the broth through a fine mesh strainer.
- Enjoy hot or chill and use as desired.
Notes
Nutrition
What Are The Benefits Of Bone Broth?
Bone broth contains essential minerals and helps maintain essential electrolyte balance.
Bone broth may help:
- Maintain gut health
- Stave off colds and flu
- Boost the immune system
- Maintain electrolyte levels
- Reduce inflammation
- Protect joints as a good source of collagen
- Keep skin, hair, and nails healthy
To make a larger batch of the Lamb and Herb Bone Broth recipe, simply adjust the serving amounts in our easy-to-use recipe card above.
Store bone broth in the refrigerator for up to one week or keep it in the freezer for up to three months.
To reheat bone broth, simply use a saucepan on the stove until hot.
Lamb and Herb Bone Broth is an excellent way to keep keto flu at bay.
I plan to keep the bones going for 36-48 hrs in my slow cooker… but at 20 hr, realizing the vegetables have added all they could by this point, I fished out a chunk of carrot per my curiosity, sprinkled a tiny bit of flaky sea salt and OH MY GOODNESS. Bone Broth Braised Carrots everyone! Must Try!
Needless to say, all the carrot has been eaten. And next time, I’ll be adding extra carrots!
I have an uncooked lamb soup bone with quite a bit of meat on it. Do I roast it or not? Never cooked lamb before so all this is new. I’d like to use a crockpot if I could also. Thx
Hi Jan, yep, roast it for 30-40 minutes.
I made this bone broth to soothe IBS, without salt; Then I can add salt and freshly ground real black pepper as needed.
Nice. I hope it worked for you, Alicia.
Just wondering if this can be made in a slow cooker? Thanks!
Hi Lilly, yes, it indeed can. Slow cook for the same amount of time and see how that goes.
Hi, this is the first time I have tried to make a broth – and I was just wondering whether the vegetables that have been used can be kept as well after straining the liquid through the sieve. It seems such a waste to throw them away. I let my broth simmer for 20 hours or so and the smell is absolutely delicious. Thank you for having shared this recipe.
Hi Edward,
After simmering for so long, all the flavor has been sucked out of the vegetables. You can definitely use them to bulk out a soup but they won’t add much in terms of flavor!
This broth looks tasty and I’d love to try making it. I’m just wondering if you can use bones from leftover lamb leg roasts and, if so, should the leftover bones be roasted for 30-40 mins as in the recipe or is it better to skip this step?
Thanks in advance for any advice.
Hi Gaelen,
I haven’t tried making it with leftover roast bones but I would recommend giving them a shorter roasting (say 15-20 minutes) to get some good caramelization first. It will just give it a deeper flavor. I hope that helps!
I’ve never had a bone broth I could stand to just drink until this one. The thyme and rosemary make such a difference! FYI: I used beef marrow bones.
Glad you enjoyed it Raylene!
Lovely smells coming from the pan can’t wait to try!!
Thank you for this awesome looking and healthy recipe..