Lamb Bone Broth
Homemade lamb bone broth made from roasted bones, aromatic vegetables, and herbs, simmered until rich with collagen and gelatin. Contains 1g net carbs per cup. Keto and paleo. Store up to 5 days in the fridge or 3 months frozen.
Servings: 4 serves
Calories: 52kcal
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.1 pound lamb bones
- In a large stock pot, add the oil and place over medium heat.1 tablespoon olive oil
- Add the onion, carrot, celery, garlic, thyme and rosemary and saute for 5 minutes.1 small Onion, 3 medium carrots, 3 sticks celery, 3 cloves garlic, 3 sprigs Rosemary, 5 sprigs thyme
- 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.1-3 gallons water
- 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.Salt
Notes
[nutrition-label]
STORING: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months. Freeze in 1-cup portions for easy thawing. Remove the fat cap from chilled broth before using. SLOW COOKER: Cook on low 16–24 hours.
Nutrition
Serving: 1cup | Calories: 52kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 12mg | Sodium: 56mg | Potassium: 470mg | Fiber: 0g | Sugar: 0.3g | Vitamin A: 900IU
