Grass-Fed Lamb Bones (Frozen)

It's hard to find a more nourishing base for stock or bone broth than lamb bones. Place in a large stockpot, add whatever herbs and soup veggies (a chopped carrot, a few ribs of celery, that leftover half-an-onion in the back of your fridge...) you have on hand, cover everything with cold water, and bring to a simmer. Let cook for a few hours until it's fragrant and flavorful, then strain and enjoy.
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