This homemade lamb bone broth recipe is a nutrient-dense elixir with a delicious aromatic flavor. Packed with collagen, amino acids, minerals, and vitamins; helps support gut health and the immune system.
Nothing beats a cozy cup of homemade bone broth to feel an instant injection of nutrients. Whether you just feel like it on a cold winter day or want a nutrient powerbomb on a sick day, bone broth is a great choice. Plus making your own broth is so much cheaper than a store-bought one.
If you love cozy hearty soups & broths, you might also want to try my gut-healing chicken bone broth, this easy butter bean soup, or this hearty Spanish lentil stew.
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Why you will love this lamb bone broth recipe
This healing lamb bone broth is liquid gold. Some of the health benefits of bone broth are...
- It is a healing elixir with a wide variety of powerful nutrients and it's rich in collagen - to support muscles, bones, joints, hair, skin, and nails.
- Good for digestion and gut health - good gut health is key to optimal health. This lamb bone broth is great for those suffering from leaky gut and other digestive issues.
- Supports a healthy immune system
- Anti-inflammatory - the amino acids on lamb bone broth help reduce inflammation, plus the turmeric gives it an extra boost! Bone broth is a great addition for those suffering from chronic inflammation.
Ingredients
All you need to make homemade lamb bone broth recipe are a few veggies, fresh herbs, spices, and lamb bones. Not all grocery stores have lamb bones, so you might need to head to your local butcher to find them.
- Lamb bones (free range, hormone & antibiotic-free): I use a combination of bone marrow and meatier bones.
- Carrots peeled (cut in big chunks)
- Celery stalks (leaves removed, cut in big pieces)
- Onion peeled (cut in quarters)
- Garlic cloves peeled
- Fresh ginger
- Fresh parsley (see subs below)
- Fresh rosemary (see subs below)
- Fresh thyme (see subs below)
- Sea salt
- Black peppercorns
- Turmeric (optional)
- Apple cider vinegar - this a a key ingredient to help draw the minerals out of the bones
See recipe card for quantities.
Substitutions and variations
- Fresh herbs: feel free to use only one type of fresh herbs or all of them, depending on what you have available. If you were to use only one I would recommend rosemary or thyme, as they pair beautifully with the lamb flavour. Bay leaf would also be a welcome addition.
- Add more or less spices - the turmeric is optional. You could also use cumin seeds, fennel seeds, and star anise for additional aromas.
- Add more veggies - like leek. I find that my slow cooker is not big enough to add more veggies, but go for it if you can!
- Other bones - you can combine lamb bones with other bones like beef bones or chicken bones. Chicken feet are a great addition for added collagen.
How to make lamb bone broth
This healing lamb bone broth requires a long time for the ingredients slow cooking, but the process is super easy.
Start by roasting the bones
Lay baking paper over a baking tray, and add the lamb bones. Roast bones at 200C/390F for 20 minutes. This step is optional, but it enhances the flavor of the broth.
Add all the ingredients to the slow cooker or large stockpot
(I use a 5.5l): I like to place lamb bones first. Then add all the veggies, cloves of garlic, spices, and vinegar. Fill the slow cooker with water to the very top. Gently combine, and cover with the lid. Cook in the slow cooker on low heat or the stovetop on the lowest heat setting for 24-48 hours (I usually do 24 hours).
Discard the solids
Discard the solids: remove all the solids from the broth. I remove the big veggies and bones with tongs and the small solids with a fine sieve.
Let it cool and remove the fat
Fill up jars (whatever size is convenient for you) and let them cool. Once it's cool, skim the fat from the top and discard it. You can save it and use it for cooking if you wish.
Hint: this lamb broth is super concentrated. I find this works best for storage, as I need fewer jars, and therefore less space in the freezer or fridge. If you don't want it to be that concentrated, you can add water halfway through the cooking time.
For serving, I usually go for approx. ½ broth + ¼ water. Add salt and ground pepper to taste.
Equipment
All you need to make your own bone broth are...
- Baking paper and oven tray
- Slow cooker, crock pot, instant pot, pressure cooker, or large stock pot (5.5 l)
- Thin colander and tongs
- Jars for storage
Storage
Store the broth in airtight containers. I like to use glass jars of different sizes (use whatever size is convenient for you). I find that 500ml jars work ideal for me (three servings).
You could also use a reusable freezer bag, or even make small portions using ice cube trays.
Lamb bone broth FAQ's
Lamb bone broth is great for you! It is a nutrient-dense elixir with a delicious aromatic flavor. Packed with collagen, amino acids, minerals, and vitamins; helps support gut health and the immune system.
Yes, you can mix lamb and chicken bones for stock. You can, of course, expect a different final flavor though.
Yes, lamb bone broth is rich in collagen. Collagen is a protein found in the connective tissues and bones of lamb (and all animal bones). When you simmer lamb bones to make broth, collagen is released into the broth. The longer you simmer the bones, the more collagen you get. Therefore this homemade lamb bone broth which is simmered for a minimum of 24 hours is rich in collagen.
Roasting the bones is optional, but doing so enhances the flavor.
YES! Adding a splash of apple cider vinegar, helps to draw the minerals out of the bones, resulting in a more nutrient-dense broth.
Other recipes you will love
Looking for other recipes like this? Try these:
Homemade Lamb Bone Broth Recipe (Super Nutritious)
- Prep Time: 20 minutes
- Cook Time: 24 hour 20 minutes
- Total Time: 24 hours 40 minutes
- Yield: 8 - 10 servings 1x
- Category: Broth
- Method: Slow cooking
- Diet: Gluten Free
Description
This homemade lamb bone broth recipe is a nutrient-dense elixir with a delicious aromatic flavor. Packed with collagen, amino acids, minerals, and vitamins; helps support gut health and the immune system.
Ingredients
- 1kg of lamb bones (free range, hormone & antibiotic-free)
- 2 carrots peeled (cut in big chunks)
- 3 celery stalks (leaves removed, cut in big pieces)
- 1 onion peeled (cut in quarters)
- 5 garlic cloves peeled
- 1 thumb-size piece of fresh ginger
- Handful of fresh parsley (see subs below)
- 5-6 fresh rosemary stalks (see subs below)
- Handful of fresh thyme (see subs below)
- 1 tsp of sea salt
- 1 tsp of black peppercorns
- ½ tsp of turmeric (optional)
- 2 tbsp of apple cider vinegar
Instructions
- Start by roasting the bones: Lay baking paper over a baking tray, and add the lamb bones. Roast bones at 200C/390F for 20 minutes. This step is optional, but it enhances the flavor of the broth.
-
Add all the ingredients to the slow cooker or large stockpot (I use a 5.5l): place lamb bones first. Then add all the veggies, cloves of garlic, spices, and vinegar. Fill the slow cooker with water to the very top. Gently combine, and cover with the lid. Cook in the slow cooker on low heat or the stovetop on the lowest heat setting for 24-48 hours (I usually do 24 hours).
-
Discard the solids: remove all the solids from the broth. I remove the big veggies and bones with tongs and the small solids with a fine sieve.
-
Let it cool and remove the fat: fill up jars (whatever size is convenient for you) and let them cool. Once it's cool, skim the fat from the top and discard it. You can save it and use it for cooking if you wish.
Notes
Hint: this lamb broth is super concentrated. I find this works best for storage, as I need fewer jars, and therefore less space in the freezer or fridge. If you don't want it to be that concentrated, you can add water halfway through the cooking time.
For serving, I usually go for approx. ½ broth + ¼ water. Add salt and ground pepper to taste.
Fresh herbs: feel free to use only one type of fresh herbs or all of them, depending on what you have available. If you were to use only one I would recommend rosemary or thyme, as they pair beautifully with the lamb flavour. Bay leaf would also be a welcome addition.
Anne says
Great recipe, flavorful broth and easy to make. I make a big batch and freeze in 500ml glass jars.
Corrina says
Delicious! Thank you 🙂
alicia gonzalez tome says
So glad you liked it! Thanks for the comment 🤗
Martha says
LOVE this recipe! The flavour is amazing, very aromatic and delicious. I will make another batch to have portions in the freezer.