You could definitely use it for soup or beans. I was also thinking of this old favorite recipe where it could be subbed for the chicken stock. That is, if you feel like having more lamb!

Lamb and Artichoke Stew

4 T. butter
2 pounds boneless lamb, cubed (I use a boneless leg, shoulder would also be good)
1 medium onion, chopped
2-3 garlic cloves, chopped

1/4 cup chopped fresh Italian parsley
2 T. tomato paste
Approx. 1 1/2 to 2 cups chicken stock (or half stock/half dry white wine - such as a Pinot Grigio)
2 14-oz. cans artichoke hearts in brine/water, drained (not the marinated ones in oil)
1 tsp. dried dill (or 1 T. fresh - See *Note below)
3 T. lemon juice

Melt butter in large pot. Add lamb and saute until lightly browned. Remove the meat. In same pot, saute onions along with garlic and parsley. Return meat to pot. Add salt, pepper, tomato paste and stock (and wine, if using). Simmer, covered, for about an hour or until lamb is very tender. Add artichokes, dill and lemon juice. Simmer for about another 20-30 minutes. Taste for seasoning. Serve over rice or pilaf.

*Note: If using dried dill, add it along with salt, pepper, tomato paste and stock. For fresh dill, add it as specified in recipe.

You can use it to make rice, in place of water.

I'd make Scotch Broth. It's a lamb stock classic recipe. But best with some lamb meat to enrich and "beef" up the soup :-))

Classic Scotch Broth

gardengal, I C&Ped this recipe to my file. I've never had it but it sounds delicious. I think I might even had the lamb shank in the freezer. Thanks for the link.

petalique, I love lamb and so am watching this thread for more ideas.

Thanks for the good suggestions. Chloebud that soup sounds good.

Unfortunately I only have the lamb broth because the lamb is done eaten gone. I want to DH to buy a large leg of lamb a whole leg but he only bought half a leg. I didn’t catch it before it over cooked a little bit – – I prefer it medium rare with garlic and rosemary. But it was good nevertheless. But it was not enough. Because I could eat it the next day and the day after until it is completely gone. I slice the leftovers into thin fairly thin not super thin slices and enjoy them cold or warmed.

I would love to go buy more leg of lamb or any part of a lamb I think I really enjoy it. But I have to limit the amount of red meat kind of things I eat and a few days ago I ate duck which I also love.

So I will freeze one container of the lamb broth and may use another to make something like a soup probably without any lamb because I don’t want to run to the grocery store again on this cold drizzly day.

Lars, that sounds like a good idea to coffee race in the lamb broth, So I will do that sometime.

I think for now I will try to come up with something like a white bean soup but I might’ve made the lamb broth a little too thin so we’ll have to find some additional flavoring (or go buy more lamb after all).

I will try to let you know what I come up with those like Kate who would like a lamb lamb broth ideas. I do have a delicious recipe for lamb shish kebab kind of thing cooked on the grill. I don’t think I put the recipe here and I don’t think anybody was interested when I mentioned it but people are busy and things change so I will try to find space and time to do that.

What I do is I take large chunks of lamb and put them in a marinate it in the marinade is essentially the Rodale Greek salad dressing recipe which I have written down. Then I thread them onto a rectangular skewer and grill them medium rare. I make a Greek salad sort of tossed salad with Greek dressing same Rodale dressing. I put the chunks of lamb into a pita pocket that has been lightly toasted along with the dressed Greek flavored salad. It is so delicious, I’ll be at very messy for me to eat. I usually make this in the summer because I grill outdoors. At one point on one of my devices I took photos. I made a whole lot of it.

When I was in college some restaurant pizza takeout place used to make this or something like it and that’s where I got the idea from. Somebody told me that maybe it was “sharma” —

I don’t get to eat lamb that often and when I do, because it’s such a treat, I have to prepare it with lots of garlic and fresh rosemary and have it medium rare.

Excuse the typos because I’m using that speech recognition algorithm on an older iPad.

Over the past few decades, I’ve been thinking about the increase in the costs of both lamb and wool. I am a huge fan of both. I know I am not alone.

What are the reasons for these lamb sheep goodies being expensive?