Instant Pot Lamb Bone Broth
Instant Pot Lamb Bone Broth. Using your leftover lamb bones as well as any tiny bits of lamb meat to make a delicious, nutritious, lamb bone broth, in the Instant Pot Pressure Cooker.
Cook for 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 Instant Pot 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.
Load up the lamb bones and pour over ½ litre of water that has been mixed with your mixed herbs into the Instant Pot. 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 ddrain the broth from the stock.
1Drain a second time with a thinner sieve to get rid of any of the super tiny bones.
1Place into a jug and keep in the fridge overnight.
1The next day, skim the fat from the top of the lamb bone broth and then pour the bone broth into containers.
1Serve as you wish.
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.
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.
Calories: 63kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10430IU | Vitamin C: 7.6mg | Calcium: 39mg | Iron: 0.7mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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