Lamb Broth
Ingredients
Directions
Prepare
Wipe the meat with a clean cloth and cut it into small pieces.
Simmer
Place the meat in a pot with cold water and let it simmer for 3 hours, adding more water if needed.
The broth should measure 1 to 1½ pints when finished.
Strain and skim
Strain the broth and set it aside to cool.
Remove the layer of fat and any particles on top by passing a clean cloth wrung out of hot water over it.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lamb
- Provides the meat and connective tissue that release flavor and body into the broth as it simmers.
- Cold water
- Serves as the cooking liquid that extracts flavor and gelatin from the meat gently.
- Salt
- Seasons the broth and brings out its savory flavor.
The step that matters
Simmer gently rather than boil. A slow simmer draws flavor and gelatin out of the meat while keeping the broth clear. A hard boil emulsifies fat into the liquid and makes it cloudy and greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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