Pressure Cooker Lamb Bone Broth
Servings: 4
Calories: 132kcal
Equipment
- Electric Pressure Cooker
- Sieve
Ingredients
- 4 Lamb Bones
- 200 g /7oz Lamb Meat Scraps
- 4 Spring Onion/Green Onion
- 3 Celery Sticks
- 4 Large Carrots peeled
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Mixed Herbs/Italian Seasoning
- 1 Tbsp Dried Rosemary
- Salt & Pepper
Instructions
- Cook the roast lamb as usual and then after cooking reserve your lamb bones or purchase them from US Wellness Meats. Place any diced lamb you have into your Pressure Cooker. Set it to sauté and add your olive oil, salt, pepper and rosemary.
- Sauté for 2-3 minutes or until you can start smelling the lamb. Add in spring onion, celery and carrots. Stir well.
- Load up the lamb bones and pour over ½ litre of water that has been mixed with your mixed herbs into the pressure cooker. This will form your flavoured liquid. Set the valve to sealing and cook for 2 hours on manual pressure.
- Manually release pressure when it beeps and allow it to cool for a few minutes so that its not too hot to handle. Using a sieve (or the sieve and bowl method like we do) drain the broth from the stock.
- Drain a second time with a thinner sieve to get rid of any of the super tiny bones. Place into a jug and keep in the fridge overnight.
- The next day, skim the fat from the top of the lamb bone broth and then pour the bone broth into containers.
Notes
Fridge. Remember lamb is a fatty meat. Because of this I highly recommend you follow our lead and fridge your lamb bone broth for 12 hours, skim the top and then place it into freezer containers.
Scraps. I had only a small amount of lamb meat scraps to use and even a small 3-4 chunks will enhance the flavour of your lamb bone broth.
Nutrition
Calories: 132kcal | Carbohydrates: 8g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 80mg | Potassium: 399mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10361IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 2mg