C2F Lamb Stock (BEL-2-5)
C2F Lamb Stock (BEL-2-5) recipe: Heston Blumenthal devised a "Best End of Lamb" dish that is served in two courses. This is one of the required components of the second course. The stock is very...
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Ingredients
- 150 grams Olive oil
- 160 grams Butter, Unsalted
- 3 kilograms Lamb Shoulder chopped into 2cm pieces
- 850 grams Carrot peeled and finely sliced
- 850 grams Onion finely sliced
- 8 grams Star anise crushed
- 1 7/10 kilograms Water
- 7 grams Thyme sprigs
- 12 grams Rosemary sprigs
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