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