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I got a whole leg of lamb, removed all the big parts of meat for another dish, then scraped down the remaining pieces around the bones and the fat. Should I use all of it for stock or does the pure fat parts for instance make the stock too greasy?

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Don't use the horns. It just doesn't go well. ;) –  JustRightMenus Jul 23 '10 at 3:42
Don't they add more calcium? ;-) –  kiamlaluno Jul 23 '10 at 4:01

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up vote 23 down vote accepted

Stock is made from bones only and broth is the liquid that meat has been simmered in. A well made stock should be clear without particles or cloudiness. Broth will usually be somewhat cloudy due to containing more dissolved proteins.

Bones for lamb stock (and any brown stock - veal can be made white or brown but lamb is usually brown) are typically first roasted. The roasting will melt fat that may still be intact. After roasting bones for stocks such as lamb, veal, and duck you would then remove the bones from the roasting pan and roast the vegetables. You can use the residual fat for coating the vegetables prior to roasting. (Just put vegetables in roasting pan and toss to coat with the fat). Fat from the bones will congeal on the top once the stock is chilled and you can then easily remove it.

I wouldn't add or purposely leave chunks of fat attached to the bone as you just have to remove it later but what is there isn't a problem.

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In my case I just used bones and meat (and fat) to make something in between stock and broth, I guess. I suppose I just have to skim of the fat from the top and it should be fine. Thanks. –  tobiw Jul 23 '10 at 4:03
It will be much easier to degrease the stock/broth if you first chill it to allow the fat to float and congeal on top. If you need to use it right away then yes, you'll have to skim it off. –  Darin Sehnert Jul 23 '10 at 4:43
Just from experience, it's much better to let it cool slowly, if you're trying to remove the fat...If you chill it quickly, then the gelatin from the leg collagen is likely to seize up the whole mess before the fat floats to the top. –  Satanicpuppy Jul 23 '10 at 17:22
The fat will already be on the surface because it has a lighter density than water. –  Darin Sehnert Jul 24 '10 at 0:14

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