Meat
Bone
Lamb bones—from legs, shoulders, and trimmings—build a distinctly sweet, slightly grassy stock that underpins stews, gravy, and Middle Eastern soups. Joint ends and knuckles give gelatin; roasted bones add colour and depth. Marrow in larger bones enriches sauces when roasted separately. Roast until browned for brown stock, or simmer raw for a paler broth. Skim foam, keep a gentle bubble, and strain. Use for navarin, tagines, and couscous stews. Freeze in portions; lamb stock marks a dish as clearly as the meat itself.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.1 g
- Saturated Fat 6.43 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.43 g
- Polyunsaturated Fat 3.21 g
- Cholesterol 66.3 mg
- Sodium 56.9 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.1 g
- Water 48.1 g
- Energy 265 kcal
- Water 48.1 g
- Protein 30.1 g
- Fat 16.1 g
- Saturated Fat 6.43 g
- Monounsaturated Fat 6.43 g
- Polyunsaturated Fat 3.21 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 36.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.47 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 639 mg
- Major Minerals 638 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 66.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.47 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Pastoral kitchens always returned lamb bones to the pot for the next day’s soup.
French classical stock-making listed lamb bones for specialty sauces and ragouts.
Modern butchers bagged roasted soup bones for home cooks seeking true lamb flavour.