I fried up some lamb breasts for Chole and meself the other night, and had a bit of meat and a bunch of bones left over. I decided to save them for stock. Yesterday I boiled them with a bit of onion and celery for most of the day, strained out all my solids and put it in the fridge to let the fat harden up. I just went to scrape the fat off, and the stock has totally set up.
I feel like suspending in some mandarin oranges or banana slices. There’s always room for lamb Jello. Yum
Just keep it away from Hal Briston! :eek:
I thought this thread was going to be about mint jelly . . .
aspic
Don’t forget the Cool Whip!
We don’t make lamb jello here, but have often wound up with a potful of turkey jello. Mmmmmm… shimmery poultry goodness 
no banana slices, here, but sliced carrots work nicely
Ah, that’s the sign of a really good stock. If it’s rich enough in broken-down gelatinous substance from long-simmered meat and bones, it will gel nicely. I’ve noticed that richly gelled stocks covered with a thick layer of fat keep very well in the fridge, so I prepare them with that end result as my goal.
That lamb stock would make a nice scotch broth with carrots and barley and onions.