Lamb stock:

Cup of Yum
1. Roast fresh bones: If the bones are fresh, preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with aluminum foil or parchment paper. Rub the bones with the oil and roast for about 40 minutes until deeply brown. Transfer to a large pot together with the released juices.
2. Clean the vegetables very thoroughly. Snap the carrots in two, halve the onion (no need to peel), leave the garlic cloves whole (no need to peel). Cut the celeriac into 2 or 3 larger pieces. Add all to the pot. Add parsley, bay leaves, peppercorns, juniper, and allspice berries.
3. Simmer: Cover with plenty of water. Gently bring to a simmer, don’t let it boil. Remove the foam with a slotted spoon. Only add the salt now. Let the stock simmer steadily for 5-6 hours.
4. Strain: Once it’s ready, strain into a clean pot to remove the solids. Strain again through a finer sieve (you can line it with cheesecloth for even better results).
5. Taste and add salt as required, you can always add more salt when cooking with the stock, so don’t add too much now.
6. Remove fat: Let cool completely and refrigerate for about 12 hours. Now you can remove the solid fat with a slotted spoon.
7. Store: Transfer the stock to jars and refrigerate for up to one week. Or freeze in suitable containers for up to 6 months.

Lamb bone broth:

1. Simmer for at least 12 and up to 24.
2. Strain and store as instructed above.

Slow cooker:

1. Fill the slow cooker: Add the roasted bones and solid ingredients to the slow cooker/crockpot. Add water as instructed in the instruction manual; there is usually a mark in the pot showing you where to stop.
2. Cook on slow for 12 hours.
3. Strain and store as instructed above.