Drink

Lamb bone broth with rosemary

Name: Lamb bone broth with rosemary
Total time: 360 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb Lamb bones; 1½ tbsp Apple cider vinegar; Fresh rosemary, two sprigs, no more; Bay leaves, two; Black peppercorns, a teaspoon; Water, enough to cover; Sea salt, at the end only

Stronger and more distinctly itself than beef or chicken broth, which makes it the one to reach for when a mug of broth is standing in for a meal rather than warming you up.

1gnet carbs

4gfat

8gprotein

70kcal

Per serving360 minServes 4

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Ingredients

For the whole dish · serves 4

Lamb bones1¼ lb
Apple cider vinegar1½ tbsp
Fresh rosemarytwo sprigs, no more
Bay leavestwo
Black peppercornsa teaspoon
Waterenough to cover
Sea saltat the end only

Method

6 steps · 360 minutes

Roast the bones at 425F for 40 minutes first. Unroasted lamb bones give a broth that tastes muttony rather than rich.
Cover with cold water and bring it up slowly, skimming hard for the first twenty minutes.
Two sprigs of rosemary and not a stem more. It is the one herb that will take over a broth completely given six hours.
Vinegar in at the start, which helps draw the minerals out of the bone.
Five hours at the barest tremble. Lamb fat emulsifies faster than beef does and a boil turns this greasy quickly.
Strain, chill overnight, and lift the hard fat cap off. Salt in the mug rather than the pot, because six hours of reduction moves the target.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.