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National Cooking Echo [622 / 900]

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JIM WELLER

RUTH HAFFLY

mixed stocks

July 23, 2019
10:01 PM *

-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> I would reserve lamb stock just for lamb.

 RH> I've never tried making lamb stock. We don't have lamb that often that
 RH> it would probably take years to build up a supply of bones sufficient
 RH> for stock making. (G)

Lamb flavour is very pervasive and a mixture of 1 part lamb broth
stock from deglazing a single frying pan's fond or saving one
baking pan of roast jus and 2 parts beef stick will taste quite
lamby and make a wonderful gravy or a small pot of Scotch broth.


Cheers

Jim


... Baby lamb loin chops look like T-bones for Barbie dolls.

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