Make a small batch of lamb stock after a roast using the leg bone. Here's how to do it:
- Return leg bone to the oven and roast further until well browned. Transfer to a large saucepan. Roast stock vegetables in the roasting dish (onion, carrot, leek and celery) along with any mushroom stalks if you have them. Transfer to the saucepan with the bone.
- Add 1 cup red or white wine to the roasting dish and bring up to the boil, scraping any bits from the dish. Tip into the saucepan and add a bay leaf, a few thyme sprigs and parsley stalks. Add a few black peppercorns and a little tomato paste. Cover well with water, bring up to simmering point and simmer for about 6 hours.
- Skim stock from time to time to remove fat particles. Strain stock, pressing on the vegetables to release as much flavour as possible. Leave to cool before placing in the fridge overnight.
See Kathy's roast spring lamb dinner here.
