Think before you throw out the trimmings and bones from your next lamb roast. Lamb broth provides similar nutritional benefits to a gelatine-rich beef broth, but with the comforting flavour of lamb to add variety to your soups.
60ml (¼ cup) extra virgin coconut oil 1kg lamb marrow bones
2 litres (8 cups) filtered water 2 carrots, peeled and roughly chopped 2 celery stalks, roughly chopped 3 garlic cloves 1 onion, peeled and quartered 1 bay leaf 2 tablespoons apple cider vinegar Celtic sea salt and freshly cracked black pepper, to taste
STEP 1 Preheat the oven to 200°C (400°F). STEP 2 Place a flameproof casserole dish on the stovetop over medium heat and melt the coconut oil. Add the bones and stir to coat. Add the lid and transfer the casserole dish to the oven. Bake for 30 minutes or until the bones are browned. STEP 3 Transfer to the stovetop, cover with the filtered water and add the remaining ingredients, including the seasoning. Bring to a boil, then reduce the heat to as low as possible and simmer for 4–6 hours. Add a little more filtered water from time to time if necessary.
STEP 4 Remove from the heat and allow to cool, then strain and refrigerate until the fat congeals on top. Skim off the fat and store the broth in an airtight container in the fridge or freezer, or freeze in ice-cube trays.
MAKES ABOUT 1L PREP 10 MINUTES COOK 4 HOURS 35 MINUTES $2.15 PER CUP