Last night my good friend Kirsty (From rural retreat restoration) came over and we spent the evening canning lamb stock.
I'd set a number of bones that had been taking up freezer space in a large saucepan along with some carrots and shallots to simmer for a good few hours.
We're determined to practice more with this canner as it hasn't been used to the fullest yet! I've got lots of chicken carcasses in the freezer so I think a more useful chicken stock next week.
What would you do with the lamb stock?
I'm thinking of a broth with pearl barley and chunks of fresh granary bread!