Lamb Bone Broth


For those struggling with Amine reactions broth and meats can be a troublesome healing food. Lamb meat, meat broth and then into the bone broth are safer than beef, causing fewer reactions and issues because it is not usually hung for more than a week or two before their sale, unlike beef.

So that being said here is my lamb bone broth recipe.


2 1/2 kgs of Lamb bones,

6 litres of water

1/4 cup of Apple cider vinegar (leave out if it’s too much for you)

3 Small Carrots, roughly chopped

1 medium onion, roughly chopped

1 large Leek, roughly chopped

3 sticks of celery, roughly chopped

8 peppercorns, crushed


Using a large pot or slow cooker, add bones, cover with water bring to the boil and then turn to down to a simmer.

Spoon off any foam and scum that comes to the top.

Add in all the other ingredients and simmer for 6 hours.  (if you don’t have Amine issues then you can keep going for up to around 24 hours)

Sieve the broth into clean containers and seal until required.