Lamb Stock

Yield: 7.5 lit

Ingredients:
4.5 kg lamb bones
9.5 lit water

Mirepoix:
455 gm onion chopped
230 gm carrots chopped
230 gm celery chopped

455 gm tomato or tomato puree

Sachet:
1.3 gm thyme
1.3 gm black peppercorn
1 no bay leaf
6 no parsley stem
2 no whole glove

Procedure:

1. If bones are whole ...  cut into 3 to 4 inch (8-10 cm) pieces ...
2. Place the bones in a roasting pan in a hot oven (400°F/200°C) ... brown them well ...
3. Remove bones from pan ... place in a stock pot ... cover with water ... bring to a simmer ... skim continue to simmer.
4. Drain and reserve the fat in the roasting pan ... Deglaze the pan with water ... add to stock pot ...
5. Toss the mirepoix with some of the reserved fat ... brown well in the oven ...
6. Add the browned mirepoix ... tomato ... sachet to the stock pot ...
7. Continue to simmer 6-8 hours ... skimming surface frequently ... keep bones covered with water ...
8. Strain with layers of cheesecloth ...
9. Cool the stock ... in a cold-water bath ... refrigerate.

Note:
Bones and water can be increased by 20%.
Parsley stems can be increased by 25%.