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, veal stock, Madeira wine, salt, red wine, modified food starch, gelatin, tomato paste, mirepoix stock, natural flavors, spices and garlic extract.