Lamb stock
June 22, 2024 7:43 PM Subscribe
Do I need to trim fat for lamb stock?
I have a lamb leg cut crosswise into chunks, bone in. I’ll trim most for meat and use the trimmed bones for stock.
But I’m wondering if I can make stock with untrimmed bones as well. The meat will be fine, but do I need to trim fat? Or can I put all the fat into the pot & simply degrease during/after making stock?
I have a lamb leg cut crosswise into chunks, bone in. I’ll trim most for meat and use the trimmed bones for stock.
But I’m wondering if I can make stock with untrimmed bones as well. The meat will be fine, but do I need to trim fat? Or can I put all the fat into the pot & simply degrease during/after making stock?
A unitasker, but definitely excellent at its one job. Maybe unsurpassed.
posted by They sucked his brains out! at 9:27 PM on June 22 [2 favorites]
posted by They sucked his brains out! at 9:27 PM on June 22 [2 favorites]
MUCH easier to throw it all in and then take the fat off the top later. AND a notable improvement in flavour.
posted by Jane the Brown at 1:03 AM on June 23 [6 favorites]
posted by Jane the Brown at 1:03 AM on June 23 [6 favorites]
Be sure, if you include the fat, to simmer the stock as slowly as possible. If the stock is boiled hard and fast, the fat can become emulsified into the stocke with bits of protein, herbs, etc. turning the stock cloudy and less flavourful. Once emulsified, you cannot reverse the process.
Now, if you use an Instant Pot/pressure cooker, the stock gets hotter than the boiling point but never boils so emulsification is not a problem.
posted by tmdonahue at 5:30 AM on June 23 [3 favorites]
Now, if you use an Instant Pot/pressure cooker, the stock gets hotter than the boiling point but never boils so emulsification is not a problem.
posted by tmdonahue at 5:30 AM on June 23 [3 favorites]
Fat carries a lot of the flavor, so if you want the most lamb-y flavor, include the fat and skim later. If you prefer a more delicate flavor, I'd cut off most of the visible fat.
I always include the skin of chickens when I make stock and skim off when cold. For beef stock I roast the bones first, but the marrow in beef marrow bones is mostly fat. Add roasted bones to make stock and skim when cold. In any case, I also pour the warm stock through a cheesecloth-lined strainer to remove little bits of protein and any herbs or spices, such a peppercorns to clarify. Then chill and skim the fat.
posted by citygirl at 10:48 AM on June 23
I always include the skin of chickens when I make stock and skim off when cold. For beef stock I roast the bones first, but the marrow in beef marrow bones is mostly fat. Add roasted bones to make stock and skim when cold. In any case, I also pour the warm stock through a cheesecloth-lined strainer to remove little bits of protein and any herbs or spices, such a peppercorns to clarify. Then chill and skim the fat.
posted by citygirl at 10:48 AM on June 23
I always leave the fat on the meat when making stock (if the meat is not already cooked, I recommend pre-roasting it to add flavour and prevent scum).
I usually eat my stock with the fat included, but that's because the cuts I use don't come with that much fat. If I remove the fat, I do it when the stock has cooled, and keep it for other applications (if it goes through an extra dry rendering step to remove moisture it can go in the fridge, otherwise it goes in the freezer).
posted by confluency at 1:17 PM on June 23 [1 favorite]
I usually eat my stock with the fat included, but that's because the cuts I use don't come with that much fat. If I remove the fat, I do it when the stock has cooled, and keep it for other applications (if it goes through an extra dry rendering step to remove moisture it can go in the fridge, otherwise it goes in the freezer).
posted by confluency at 1:17 PM on June 23 [1 favorite]
If it's not very much fat, you can definitely leave it on there. If it's quite a bit of fat, it could contribute a "gamey" taste that not everyone enjoys.
posted by slkinsey at 9:17 AM on June 24
posted by slkinsey at 9:17 AM on June 24
I’ve made a ton of lamb stock over the years, and slightlybewildered is correct. I would clean the bones of any bone chips, etc, and roast them under a broiler to get some browning on the bits of meat still on the bone.
If that’s too much hassle, just clean the bones and simmer them.
Either way, the fat will lift right off once the stock is chilled.
posted by Kreiger at 1:10 PM on June 25
If that’s too much hassle, just clean the bones and simmer them.
Either way, the fat will lift right off once the stock is chilled.
posted by Kreiger at 1:10 PM on June 25
Response by poster: THX! Xclnt answers all. A bit of science & valuable tips. Let the brothfest begin.
posted by LonnieK at 6:14 PM on June 26
posted by LonnieK at 6:14 PM on June 26
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posted by slightlybewildered at 8:46 PM on June 22 [16 favorites]