Try this Lamb Stock recipe, or contribute your own.
Suggest a better descriptionadd enough water to just cover the lamb bone. Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful. If it tastes weak, simply raise the heat a bit and let it reduce further. 2. Drain the stock into a colander set over a large bowl. Remove the bones and cut any remaining meat off and set aside. Discard the vegetables and bones. Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup. Makes about 8 cups. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (445g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 222 | ||
Calories from Fat: 19 (9%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.1g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.2mg | 1 % | |
Potassium 917.7mg | 24 % | |
Total Carbohydrate 67.9g | 20 % | |
Dietary Fiber 21.7g | 87 % | |
Sugars, other 46.2g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.