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Lamb bone broth recipe

Homemade Lamb Bone Broth Recipe (Super Nutritious)

  • Author: alicia gonzalez tome
  • 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


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.


  • 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
  • 1/2 tsp of turmeric (optional)
  • 2 tbsp of apple cider vinegar


  1. 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.
  2. 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).

  3. 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.

  4. 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. 1/2 broth + 1/4 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.

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