The best basis for soups and dark sauces are dark stocks obtained from the trimmings and bones that provided the noble piece of meat.
With the dark stock, bones and vegetables are roasted, which gives the stock its color.
With stock you fill up soups, stews, sauces, stews and thus get the taste that goes with the food and emphasizes it without finished products.
Lamb stock goes with :
- Lamb stew
- Lamb jus or demi-glace
- Lamb goulash or ragout
- Lamb fillet, rack of lamb, lamb chops
Material needed :
- 2 parts bones and trimmings of lamb
- 1 part roasted and soup vegetables
- 3 parts cold water
- Aromatics such as rosemary, thyme, sage, garlic, ginger, pepper
As with chicken stock, the best way to extract flavor from lamb is in the good old pressure cooker.
- Roast bones and trimmings on all sides in neutral fat,
- Turn the heat down to about 3/4 of maximum so nothing burns and becomes butter
- Take out and set aside
- of the prepared roasted vegetables, first roast the root vegetables until they have taken on colour
- add the leafy greens and the roasted bones with sections
- Add aromatics
- Top up with the cold water
- Close the pressure cooker according to the instructions for use
- bring to the boil and cook on low heat at full pressure (in this case: 2 visible white rings) for 90 minutes
- Cool the pressure cooker under cold running water until the pressure in the pot is released with a loud hissing sound
- Open the pot and pass the finished stock through a fine sieve
- Chill and then skim off the fat that has hardened
- vacuum packed in bags (refrigerated for several weeks)
- boiled down in jars (sterilized for several months)
- in portions as ice cubes (frozen almost unlimited)