Best Lamb Stock Ever

 

Lamb Stock

Ingredients
3 Legs of Lamb Bones (Saved From The Sunday Roast)
2 Medium White Onions Cut In Half
3 Sticks Celery Cut Into Chunks
2 Medium Carrots Cut Into Chunks
2 Sprigs Of Rosemary
2 Bay Leaves
A Small Bunch Of Parsley (Including The Stalks)
Big Pinch Of Salt
12-15 Black Peppercorns
Water
Large Heavy Bottomed Saucepan or Stockpot

Method

You can peel the carrots and onion if you wish. I only remove the outer skin of the onion when I make stock.
Put all ingredients into the large heavy based saucepan or stockpot.
Top up with water and bring to a boil and then reduce the heat to simmer for about 2 hours with the lid on. This will break down any meat and muscle around the joints of the bones  and allow the bone marrow to flavour your stock.