Sunday Dinner Part 1 (Lamb Stock)

Whenever we have an animal butchered to order we like to buy some of the parts that are not always the best to eat but have great flavor when turned into a stock! This stock will be used to make stuffed grape leaves for dinner tonight and probably a soup next week!

4 large pieces of lamb on the bone
4 large carrots quartered
1 large onion peeled and quartered (leave the root end on so it doesn't fall apart)
4 ribs of celery quartered
4-5 cloves of garlic crushed
2 bay leaves
4-5 sprigs each fresh rosemary and thyme
1 tablespoon marjoram
Salt and pepper to taste
8 cups or water

Place everything in a large stock pot and bring to a boil. Cover this with a lid and reduce heat to simmer for at least 2 hours. Once the stock is cooked strain the vegetables and lamb pieces out of it. Place the stock in the refrigerator to cool. Once it cools a layer of fat will form on top. Remove this fast and discard it. Now you have a beautiful, rich lamb stock!