Because the majority of our customers are very fond of lamb, it is often found on special occasion family dinner menus. To make a classic roasted lamb stock, use 1 part glace to 20 parts hot water. Bring to a light simmer and stir until dissolved completely. Makes four cups. Includes recipes for Catalan Lamb Chops with Apricots and Sage, Curried Lamb Shanks Over Red Lentils, and Our Favorite Lamb Stew.
Ingredients: Lamb Stock, (lamb bones, water), Tapioca Starch (Native), Veal Stock (veal bones, water), Gelatin, Salt, Madeira Wine, Red Wine, Tomato Paste, Onion Stock, Carrot Stock, Celery Stock, Natural Flavors, Spice.