Name: Lamb Bone Broth (Herb-infused)
Cook time: 1440 min
Total time: 1440 min
Ingredients: 3 lbs about 1.36 kg lamb bones (a mix of marrow bones, knuckles, and any meaty bones available); 12 cups about 2.8 liters water; 2 tablespoons about 30 ml apple cider vinegar; 1 teaspoon about 5 ml salt, or to taste; While traditional herb infusion is not carnivore-compliant, you can achieve a nuanced flavor profile through the bones themselves and the cooking process.

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Lamb Bone Broth (Herb-infused)

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Cook Time 1

Total Time 1

Servings

Calories 50 kcal

Ingredients

3 lbs about 1.36 kg lamb bones (a mix of marrow bones, knuckles, and any meaty bones available)
12 cups about 2.8 liters water
2 tablespoons about 30 ml apple cider vinegar
1 teaspoon about 5 ml salt, or to taste

Note:

While traditional herb infusion is not carnivore-compliant, you can achieve a nuanced flavor profile through the bones themselves and the cooking process.

Instructions

Roasting the Bones: Preheat your oven to 400°F (about 200°C). Arrange the lamb bones on a baking sheet and roast for 30 minutes, until golden brown. This step enhances the broth’s flavor.
Preparing the Broth: Transfer the roasted bones to a large stockpot. Add water to cover the bones by a few inches. Stir in the apple cider vinegar: this helps leach minerals from the bones into the broth.
Simmering: Bring the pot to a boil, then reduce the heat to maintain a low simmer. Skim off any foam or impurities that surface in the first few hours.
Cooking Time: Allow the broth to simmer gently for 24-48 hours. The long simmering time maximizes the extraction of flavors and nutrients from the bones.
Seasoning: In the last hour of simmering, season the broth with salt to taste.
Finishing the Broth: After the cooking time is complete, remove the pot from the heat. Strain the broth through a fine-mesh sieve, discarding the bones and any solid residue.
Cooling and Storing: Let the broth cool to room temperature. Refrigerate for up to 5 days or freeze for up to 3 months. A layer of fat may solidify on top when chilled, which can be removed if desired or left to enrich the broth.