Recipe:
Serves 2-4
Ingredients:
- 500g lamb bones
- 500g lamb neck rings or 400g diced lamb/mutton/hogget
- Medium celeriac (or half a large one)
- 1-2 sticks of celery
- Medium butternut squash
- 2 red onions
- Large knob of butter
- Teaspoon of dried mint – or a small bunch of fresh mint
- Bay leaves
- Sea salt
- Black pepper
Instructions
- Finely chop the onions and celery, add them to a large pan, with the knob of butter and heat on medium-high until beginning to brown.
- Chop the celeriac and butternut squash into big chunks and add to the pan, with some salt, stir until beginning to brown. (You can leave skins on butternut squash if you prefer)
- Add the diced meat and stir until beginning to brown
- Add the bones and fill the pan with water until all of the contents are submerged.
- Add the teaspoon of mint and black pepper and any other seasoning
- Bring to the boil and then reduce to a simmer for 4-6 hours (preferably 6).
- To serve – remove bones and serve as is, or pop into a food processor and serve as a thick soup. Serve with sourdough bread, or with crudités and mint yoghurt dip.
- Alternatively you can pour the soup through a sieve and serve the liquid as a broth in its own right.
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If you fancy trying a more adventurous bone broth – have a go cooking with our wild boar loin on the bone.
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