Lamb Bones
Perfect for making homemade lamb stock.
Each bag weighs approximately 1kg.
£3.85
Roast on a tray in the oven until nicely browned.
Add to a stock pot with your choice of aromatics, then cover with water and simmer for a few hours until the stock reaches your desired strength and thickness.
Drain, cool and use in future soups and braises.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
