Preparing the Bones: Rinse the lamb bones under cold water. If preferred for added flavor, roast the bones at 400°F (about 200°C) for 30 minutes until browned.

Simmering the Broth: Place the lamb bones in a large stockpot. Add water and apple cider vinegar, which helps extract nutrients from the bones. Bring to a boil, then reduce the heat to a simmer.

Adding Spices: Season the broth with salt and black pepper. While keeping the recipe carnivore-compliant, black pepper is used here to introduce a mild, spicy warmth to the broth.

Long Cooking Time: Allow the broth to simmer gently for 6-8 hours. The slow cooking process will help to break down the bones and meat, infusing the broth with rich flavors and nutrients.

Straining the Broth: After simmering, remove the pot from the heat. Strain the broth through a fine-mesh sieve to remove the bones and any solids, discarding these remnants.

Serving: Serve the spiced lamb broth hot. For a heartier meal, you may choose to shred any tender lamb meat from the bones prior to straining and return the meat to the broth.

Cooling and Storing: Allow the broth to cool before storing. It can be refrigerated for up to 5 days or frozen for up to 3 months.