INGREDIENTS
This is what you need for 1 quart:
- 1 package lamb’s breast
- olive oil
- garlic
- S&P 1 tbsp curry powder
- 1 tsp chipotle powder
- 2 tbsp dried parsley
Pic1: lamb stock from a pot roast
with fat on topDirections
- Prepare the lamb’s breast as a pot roast.
- When ready, serve and enjoy the meat. (Pic2-4)
- Reserve the stock that hasn't been not used to make sauce. (Pic4)
- Pull the bones out of the meat before serving. They should come out easily.
- Optionally roast the bones for additional flavor.
- Add the bones back to the stock after the meal and cook further for a stronger stock.
- Transfer to a mason jar for storage. (Pic1)
- Remove the congealed fat after refrigeration. Alternatively, store and use it for other recipes.
- You can use the stock to make soups or sauces with a very strong lamb’s meat overtone, similar to this recipe: How to turn a Pig into a Duck
Pic2: thawing out the meat
Pic3: Add water after browning
Pic4: reserve the stock for later use