The Foundation of Stocks, Sauces and Slow Cooking
Giving essential body to braises, stocks and sauces, our heritage breed lamb bones are the ideal starting point for a proper lamb stock. These are stock bones rather than bones selected specifically for marrow, though some pieces may contain a little marrow. Roast first for maximum depth, then simmer gently with carrot, onion, celery and selected aromatics to create a stock with real flavour and character.

A well-made lamb stock brings richness and savoury depth to all kinds of cooking, from Scotch broth and shepherd’s pie to biryanis, braises and pies. Reduce it further and add it to the pan juices from lamb chops or steak for an instant sauce with real body.

Taken from hardy native breeds reared on the limestone pastures of the Yorkshire Dales, these lamb bones carry the same depth and character that define all Swaledale lamb. They also freeze beautifully, making them a practical addition to keep on hand for future cooking.

Chef George Ryle Inspires
“Swaledale lamb bones, cut from heritage breed lambs, are the starting point for anyone looking to elevate their lamb dishes. Roast to a golden brown and then slowly simmer in water with a pinch of salt for a stock of pure lamb flavour. Or alternatively add in vegetables, aromatics and herbs to carefully steer the stock towards the final dish that you are planning to cook. The difference you will see between a gravy, sauce or braise that is made with a fresh stock as opposed to those made with water or a stock cube will be substantial. Stock is the best way to add depth of flavour to your cooking and well worth the effort.

The thing that immediately springs to my mind when I think about a good lamb stock is Scotch broth. That wonderful lamb flavour marries perfectly with cabbage, barley and diced root vegetables, the swede in particular being crucial.

A good stock would be sure to transform a biryani into something quite magical, or just as likely to have a transformative effect on something as simple as a shepherd’s pie.

Roast the lamb bones, then add them to a pot with a beautifully sweated mirepoix, a glass of white wine and a sprig of fresh rosemary. Cover and simmer in chicken stock for an hour. Pass and reduce until you have a sauce of both clarity and depth.

Or diced mutton; spiced with chilli, cumin, cinnamon and coriander and cooked down with plenty of onions, garlic and lamb stock. Thickened with a little flour and then tipped into a pie dish and covered with savoury shortcrust pastry.”