For a joint Mother and Son birthday dinner last January, we splurged on an a leg of lamb. We had sliced roast lamb on the day. We had ground leftovers in a shepherd’s pie later. And today, we had soup from the bones.
The stock was made from the bones, a carrot, some leek mid-greens (too coarse to eat, too good to compost), a couple of stalks of celery, a few broken bay leaves, a teaspoon of black pepper corns, a teaspoon of coriander seeds, some salt and 16 cups of water. These were brought to the boil and simmered for about 3 hours.
The soup was made out of an onion, the white of a leek, a carrot, a parsnip, and a potato which were all finely diced, then sauteed in a little butter. Four cups of the strained stock and a cup of meat off the bones were added, together with some lamb herb mix . The lot was brought to the boil, reduced to a simmer, and left until the veges were soft, but not disintegrating. At which point, the soup was consumed.
I admit that the photograph isn’t the most appealing, but we had over a foot of snow last night and lamb and vegetable soup, out of a winter defying Le Creuset, was just what we needed.