Lamb Stock

Page 174

Cuisine: Greek | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

I usually do not make my own stock, but you can not buy lamb stock. Make this the day before so that you can easily skim all of the congealed fat off of the top. I did not bother to take the time to chop the meat into little pieces, but browned the shoulder blade chops whole. This made a very flavorful lamb broth.

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