I love making broth. It is one of my comfort foods. A cup of broth always soothes my stomach and makes me feel good. And as the cooler weather approaches, Lamb Sipping Broth is particularly satisfying.
Bone broth is renowned for it’s healing properties.
With lamb's rich array of nutrients, it is particularly well suited for making bone broth.
Lamb Bone Broth is high in tryptophan. Tryptophan helps regulate serotonin, one of our brain’s “feel good” components. Sipping on Lamb Bone Broth makes you feel calm & content.
Lamb Bone Broth is high in zinc. The easily absorbed zinc in Lamb Bone Broth supports heart, bone, and hormone health.
Lamb Bone Broth is high in gelatin, collagen, hyaluronic acid and other skin and hair healthy nutrients. It helps to keep us looking young and vibrant.
Lamb Bone Broth is rich in glycine & proline. These two amino acid promote joint and gut health, making it essential for those suffering from chronic inflammation & autoimmune diseases.
Here’s how I make my Lamb Sipping Broth….
Thaw a package or two of lamb bones** then spread them out in a roasting pan. Toss or drizzle them with a bit of olive oil or ghee and roast them in a 425 degree oven for about 40 minutes.
After the lamb bones have cooled a bit, place them in a pot and cover them with water. Bring the pot of bones & water to a boil. If there is any foam or scum on the top, don’t freak out, this is normal. Just skim it off and discard it or feed it to your dog.
Lower the heat so your bones & water are at a very low simmer. Allow them to simmer for 2-4 hours or longer. I often turn them off at night and turn them back on in the morning to simmer longer. You can simmer them for as long as 8 or even 12 hours if you like.
At the start of the simmer, I like to add onion skins and trimmings, carrot trimming, celery trimmings, etc. I keep these in a bag in my freezer just for broths. You can use whole fresh onion, carrot, and/or celery too. It’s all good.
Once your broth has simmered for as long as you like, just strain some into a mug for sipping on, then add more water to your pot & keep the bones simmering along for a continuous pot of broth.
Or, you can strain all of the broth, cool it, and remove the layer of fat from the top (or not, the fat is very healthy for you!). Then cover the bones with more water and get it all simmering again. You can do this 2, sometimes 3 times to maximize your broth output.
Preserving your lamb sipping broth.
Your lamb broth should last in the fridge for about a week. You can freeze it too. Just leave plenty of head space in your container as it will expand.
Sometimes, I concentrate the broth after straining it. To do so, just boil it until the the broth is about ⅓ it’s original volume. Then cool it and pour it into ice cube trays and freeze them. After frozen, pop them out and place them in a plastic ziploc bag and keep it in the freezer.
When you want a warm, soothing mug of Lamb Sipping Broth, you can grab a frozen cube, add ⅔ cups of water, and heat it in a small pot. Pretty simple, isn’t it?
You can flavor your lamb broth (and add more healing goodness too!) Here are a few ideas….
Add sprigs of rosemary, thyme, some black pepper, and garlic during the last 30 minutes of simmering. Add a dash of lemon juice and salt just before sipping.
Saute a pinch or two of curry powder in some Foggy Knob Farm ghee for a minute and add the spices & ghee to your mug of lamb broth. Curry goes well with the flavor of lamb.
Shred some fresh ginger root and garlic into your mug of broth. This gives your broth a nice, spicy, warm flavor. It is great pick me up on a cool Autumn a afternoon!
Or just enjoy your Lamb Sipping Broth plain with a pinch of good salt.
Do you know someone who might benefit from the healing benefits of Lamb Sipping Broth? Forward this post to them so they can learn how!
**Foggy Knob Farm’s whole and half lambs include a bag or two of bones. There are neck, soup, & marrow bones to provide the most nutritious and gelatinous broth.