How To Make Lamb Bone Broth

We’ll share a detailed recipe soon, but for now here is our simple process:

Thaw bones. If you purchase any other lamb (such as legs or shoulder roasts), save the bones in the freezer so that you can add them to your soup pot when you make broth. More bones = more broth
Once bones are thawed, lay them out in a single layer on a lined baking sheet. Roast in the oven at 350°F for about an hour, until browned.
Place bones in a crock pot, or Instant Pot. Add a quartered onion and a few bits of carrot, celery or lovage if you like. Cover the contents with filtered water. Don’t overdo the water — you want the bones + veggies just covered. Season with salt and pepper if desired.
Optional: add a splash of apple cider vinegar. This supposedly helps extract more nutrients and collagen from the bones. You can’t taste it in the finished product.
Cook on low for about 12 hours.
Once cooked, allow to cool slightly and then strain through a fine sieve. Store in jars or plastic containers in the fridge for about a week or about 6 months in the freezer

Notes

One package of bones will yield approximately 1 to 1 1/2 quarts of broth. Obviously, this volume will vary depending on how many other veggies you add in with the bones and/or how much water is added. This is an approximation.

If you decide to freeze broth in glass mason jars, wide-mouth pints work best. Do not overfill! There should be a freeze fill line on the jar and if you don’t want the jars to break in the freezer, don’t fill past this line. Liquid expands when frozen.