We have just celebrated Eid and had an entire lamb that we shared between three families. I decided to utilize the bones from the meat that we had cooked that day. We steamed the ribs and cooked the leg of lamb in the oven. I put all the bones in a huge pot with coarsely chopped onion and garlic. I brought it to a boil and let it simmer for 2 days. I turned it off at night and started again in the morning. I scooped out the bones and poured the broth through a metal mesh strainer. After letting it cool I scooped off the hardened layer of fat on top and saved that to use for cooking vegetables or eggs. I saved a bottle of the broth and reduced the rest down. The broth gelled and the reduced broth was really thick- to be used as bouillon. It tastes fantastic! Totally worth the time and much tastier than bouillon cubes.
Here is a great post about the health benefits of the broth.
“… many benefits of bone broth and how it can improve digestion, allergies, immune health, brain health and much more.
What isn’t as well know is that broth can help reduce cellulite by improving connective tissue, increase hair growth/strength, improve digestive issues and remineralize teeth.
Broth is also helpful to have on hand when anyone in the family gets sick as it can be a soothing and immune boosting drink during illness, even if the person doesn’t feel like eating.”
Read the rest of this post here at Wellness Mama. She has a great tutorial and a lot more information.