If you have followed the US Wellness Meats Discover Blog before, you know we love sharing bone broth recipes. The benefits are too good not to share. A special thank you goes to January 2020 Featured Chef, Samantha Milner for sharing this Instant Pot Lamb Bone Broth Recipe.
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.
I love saving money on groceries, and I was taught by my Grandparents to never waste anything.
My grandad would find amazing old items at the rubbish tip and then do them up so that they looked as good as new. He was also amazing at cooking the most delicious liver and his meals were always frugal.
Nowadays though, we live in a society when making lamb bone broth would be overlooked in many homes.
Lots of people (not everyone) just do not see the health benefits of having lamb bone broth in their diets, or how wonderful it feels to make use out your leftover lamb bones.
My obsession with lamb bone broth goes beyond just making us of the lamb bones or having something ultra-nutritious in my diet.
For me there is another reason why I love making lamb bone broth.
That is for the flavour in cooking.
I love to use bone broths whenever I am cooking especially in the Instant Pot Pressure Cooker.
This is because often, you lose flavour of food when you pressure cook, so having extra bone broth added to casseroles, stews and such like makes food taste extra special.
Each time I have bones I will make bone broth for later, then I can have lots of freezer portions for whenever I need them.
Right now, as I type this, I have duck fat, beef bone broth, lamb bone broth, chicken bone broth and turkey bone broth, as well as turkey neck soup in my freezer. All using up bones that would normally be thrown away.
I recommend that you make use of any bones you have and don’t waste this delicious nutritious whole food staple.
Instant Pot Lamb Bone Broth
Recipe Author: Samantha Milner, Recipe This
Kitchen Gadgets: Instant Pot Pressure Cooker, Sieve
Main Recipe Ingredients:
Lamb Meat Scraps
4 Spring Onion Sticks
3 Celery Sticks
4 Large Carrots peeled
1 Tbsp Olive Oil
1 Tbsp Mixed Herbs
1 Tbsp Rosemary
Salt & Pepper
Though your own ingredients don’t have to be the same. Because making lamb bone broth is all about using up what you have already and making use out of leftovers.
And following the no waste method.
I had celery, spring onion and carrots that needed using up. But if I didn’t, I would have used a white onion instead.
- 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.
- Stir well.
- Load up the lamb bones and pour over ½ liter 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 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.
- Serve 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.
Visit the Discover Blog for more recipes by Samantha.
I’m Samantha and my husband, Dominic and I run the food blog RecipeThis.com.
I have always been addicted to my food and love nearly all foods. I get excited about tomatoes on the vine, I binge on avocados, My favourite vegetable is broccoli and I couldn’t think of anything better to do on my evenings than watch movies and eat dark chocolate.
Dominic originally trained as a chef in a culinary school apprenticeship. He has worked in a variety of restaurants and catering establishments in the beautiful Yorkshire region of England for more than 10 years.