Hi Jim,


 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)

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


OK, once the weather cools off for the year, I'll get some lamb and save
the drippings, bones, etc for broth. If we were to get any now, I'd have
Steve grill it--can't get drippings that way tho.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)