Stocks & Sauces

How to Make Lamb Stock

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Lamb bones alongside carrots, black peppercorns, and a chopped onion.

How to Make Lamb Stock: One of the easiest ways to add real depth and flavour to your cooking. Whether you’re making soups, braises, stews, pies or gravy, a good stock is the essential base. It adds richness, body and structure to any dish.

Roast the lamb bones first for extra flavour, then simmer slowly with vegetables, herbs and spices to draw out every bit of gelatine, nutrition and savoury character. Once you start making your own stock, you won’t look back.

Prep time: 10 minutes

Cook time: 4.5 hours

Ingredients

Method

  1. Preheat your oven to 200°C.
  2. Place the lamb bones in an oven tray and roast for 25 minutes.
  3. Carefully transfer the bones, along with the fat, to a large pot and cover with cold water.
  4. Set over high heat and bring to a boil, skimming off any foam or scum that rises to the surface with a ladle. Add all the other ingredients and reduce the heat to a very gentle simmer. Cook for 4 hours.
  5. Remove from the heat and let sit for 30 minutes, then pass through a sieve.

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

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