Mutton Stock

Flavorful mutton bone extract that acts as a base for many soups and sauces. Muttons bones are slow cooked with onion, carrot, celery and a few whole spices.

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Mutton Stock

Main Ingredients Mutton bones, Onions
Cuisine French
Course Gravies, Sauces and Stocks
Prep Time 11-15 minutes
Cook time 1.30-2 hour
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg


  • 200 grams mutton bones
  • 1 medium onion, quartered
  • 1 carrot, cut into 8 pieces
  • 1 celery stalk, cut into 1 inch pieces
  • 2-3 parsley stalks 
  • 6-7 black peppercorns
  • 1 bay leaf


  1. Wash and clean bones, remove any excess fat from it. Heat sufficient water in a pan, put the bones in it and boil for five minutes. Drain and remove the bones. Put blanched bones, onion, carrot, celery, parsley, peppercorns and bay leaf in a non stick deep pan with ten cups of water and put on heat.
  2. Bring the stock to boil, remove any scum, which comes on top and replace it with more cold water. Simmer the stock for a minimum period of one hour. Remove from heat, strain, cool and store in a refrigerator till further use.