Slow-Cooked Lamb Bone Broth with Rosemary & Garlic
Deeply grounding and iron-rich, this lamb broth is ideal for replenishing after illness, menstruation, or burnout. Lamb bones are a rich source of heme iron, zinc, collagen, and gelatin, while rosemary provides antimicrobial support and cognitive protection. Garlic further enhances the immune-supportive profile, making this a comforting, nourishing staple. Store in the fridge for up to five days or three months in the freezer.
Serves
6
Cook Time
Dietary
Dairy-Free
Gluten-Free
Ingredients
- 1.5kg organic lamb bones (neck, shank, or marrow-rich cuts)
- 1 onion, quartered (skin on for trace minerals)
- 2 carrots, chopped
- 4 garlic cloves, smashed
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 1 tbsp apple cider vinegar
- 2.5 litres filtered water
- Salt, to taste
Method
- (Optional) Preheat oven to 200°C (400°F). Roast lamb bones for 30 minutes to deepen flavour.
- Add bones, vegetables, garlic, rosemary, vinegar, and salt to a large stock pot.
- Cover with filtered water and bring to a gentle boil.
- Reduce to a very low simmer and cook uncovered for 12–24 hours.
- Strain through a fine sieve or muslin cloth. Discard solids.
- Let cool slightly, then store in clean glass jars or freezer-safe containers.
Lamb is especially rich in easily absorbed heme iron and zinc, making this ideal for recovery or hormone support. Rosemary helps reduce oxidative stress and supports memory, while garlic brings natural antimicrobial benefits. The vinegar helps draw minerals out of the bones into the broth.
