Lamb Bone

• Use lamb bones to make a rich and flavorful lamb stock or broth, perfect as a base for soups, stews, and gravies.
• Roast lamb bones before simmering them to enhance their flavor and create a deeply savory foundation for sauces like demi-glace.
• Add lamb bones to slow-cooked dishes like curries or tagines to infuse the dish with a robust, meaty flavor.
• Use lamb bones to prepare traditional dishes like Scotch broth or lamb bone soup, which highlight their natural richness.
• Extract marrow from lamb bones after cooking to spread on toast or incorporate into recipes for added creaminess and flavor.

• Lamb bones are rich in collagen and gelatin, which can support the preparation of nutrient-dense broths and soups.
• They are a natural source of minerals like calcium, magnesium, and phosphorus, which are released during slow cooking.
• Lamb bones add a deep, savory flavor to stocks, enhancing the taste of stews, gravies, and sauces.
• They are commonly used in traditional diets and recipes to create hearty, comforting meals.
• Using lamb bones in cooking helps reduce food waste by utilizing every part of the animal.
• Bone-based broths made from lamb bones are often included in paleo, keto, and other nutrient-focused diets.

Store lamb bones in the refrigerator if you plan to use them within 2-3 days. For longer storage, wrap them tightly in freezer-safe packaging and freeze them for up to 6 months. Label the packaging with the date to keep track of freshness. Thaw frozen lamb bones in the refrigerator overnight before use. Avoid leaving them at room temperature for extended periods to prevent spoilage.