Complete Guide to Making Rich Homemade Bone Broth from Premium Beef and Lamb Bones

Rich homemade bone broth is made by slow-simmering roasted beef or lamb bones in water with aromatics for 12–24 hours, extracting collagen, minerals, and deep flavour. The quality of the finished broth depends almost entirely on the quality of the bones — pasture-raised, slow-grown animals like those from Copas Farm Shop produce bones with significantly more marrow density and collagen than intensively reared alternatives.

Key takeaways

• Roast bones at 220°C for 30–40 minutes before simmering to develop flavour through the Maillard reaction.
• Beef bones should simmer for a minimum of 12 hours and up to 24 hours; lamb bones yield their best results between 8 and 12 hours.
• A ratio of roughly 1 kg of bones to 2 litres of cold water produces a well-bodied broth that gels when chilled.
• Adding 2 tablespoons of apple cider vinegar per 2 litres of water helps draw minerals from the bones into the liquid.
• Finished broth keeps for 5 days in the fridge and up to 6 months in the freezer when stored in 500 ml portions.
• Bones from pasture-raised animals produce noticeably richer, more gelatinous broth — in Copas's experience, broth made from grass-fed beef bones gels more consistently than broth made from grain-finished equivalents.

What is bone broth and how is it different from stock?

Bone broth and stock are both made by simmering bones in water, but they differ in cooking time, bone-to-water ratio, and intended use. Stock is typically cooked for 4–6 hours and used as a base for sauces and soups. Bone broth is simmered for 12–24 hours, producing a much richer liquid with higher collagen content that gels firmly when cooled.

The long cook time matters because collagen — concentrated in cartilage, joints, and connective tissue — takes many hours to break down into gelatin. That gelatin is what gives a good bone broth its silky texture and full body. A broth that sets like jelly in the fridge is a reliable indicator of quality.

The mineral content is also higher in bone broth. Calcium, magnesium, and phosphorus leach from the bones over time, especially when a small amount of acid — vinegar or a squeeze of lemon — is added to the water.

What are the best bones to use for beef and lamb bone broth?

The best bones for beef broth are knuckles, neck bones, oxtail, and marrow bones. These contain the highest concentration of collagen and marrow fat. Knuckle bones and joints are especially effective because they're rich in cartilage, which converts to gelatin during the long simmer.

For lamb broth, shoulder bones, neck bones, and leg bones all work well. Lamb bones tend to be smaller and yield a broth with a slightly sweeter, more pronounced flavour. Mixing lamb and beef bones in one pot is less common but produces an interesting, layered result.

The single most important factor is the quality of the animal. Pasture-raised, slow-grown cattle and sheep produce denser bones with more marrow and collagen. Our free range lamb is raised on open pasture, which makes a tangible difference in the richness of the finished broth — you can see it in the volume of marrow and the way the liquid sets.

Aim for a mix of bones: roughly 60–70% joint and knuckle bones for gelatin, and 30–40% marrow or flat bones for flavour and fat.

How to make rich beef bone broth: step by step

Making beef bone broth requires little active effort but does need time and a large, heavy pot. A 6–8 litre stockpot or a slow cooker both work well.

1. Rinse and pat dry 1.5–2 kg of mixed beef bones. Use cold water and remove any visible blood clots, which can make the broth bitter.
2. Roast the bones at 220°C for 35–40 minutes, turning once halfway through. They should be deep brown, not charred. This step is non-negotiable — unroasted bones produce a flat, pale broth.
3. Transfer the roasted bones to your pot along with any caramelised juices from the roasting tray. Deglaze the tray with a splash of water and add that liquid too.
4. Add cold water to cover by at least 5 cm, roughly 3–4 litres for this quantity of bones.
5. Add 2 tablespoons of apple cider vinegar and leave to sit for 20–30 minutes before turning on the heat. The vinegar helps break down the bone matrix.
6. Bring slowly to a gentle simmer over medium heat — this should take about 20 minutes. Do not boil.
7. Skim the foam that rises to the surface in the first 30–45 minutes. This is coagulated protein, and removing it gives a cleaner-tasting broth.
8. Add aromatics: 2 halved onions, 3 carrots, 3 celery stalks, a whole head of garlic, 2 bay leaves, 10–12 black peppercorns, and a small bunch of fresh thyme.
9. Simmer on the lowest possible heat for 12–24 hours, partially covered. Top up with water if the level drops below the bones. The surface should barely tremble.
10. Strain through a fine-mesh sieve, discard the solids, and allow to cool. Refrigerate overnight and skim the solidified fat from the surface the following morning.

How to make rich lamb bone broth: step by step

Lamb bone broth follows the same method as beef but with a shorter cooking window and some small adjustments to the aromatics.

1. Use 1–1.5 kg of lamb bones — neck, shoulder, or leg bones all work. A mix of joint bones and flat bones gives the best result.
2. Roast at 210°C for 25–30 minutes until deeply browned. Lamb bones are smaller than beef bones and colour faster.
3. Transfer to a pot with 2.5–3 litres of cold water and 1.5 tablespoons of apple cider vinegar.
4. Rest for 20 minutes before heating, then bring slowly to a gentle simmer.
5. Skim the foam during the first 30 minutes.
6. Add aromatics with a lamb-friendly profile: 1 onion, 2 carrots, 2 celery stalks, 4 garlic cloves, 2 sprigs of rosemary, 1 bay leaf, and 8 black peppercorns. Rosemary complements lamb particularly well without overpowering the bone flavour.
7. Simmer for 8–12 hours. Lamb bones yield their collagen faster than beef. Beyond 12 hours the flavour can become slightly bitter.
8. Strain, cool, and skim the fat as with beef broth.

Quality lamb raised on pasture gives a noticeably cleaner, more aromatic broth. The fat that solidifies on the surface will be whiter and milder in flavour than fat from grain-finished animals.

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Beef broth vs lamb broth: which should you choose?

	Beef bone broth	Lamb bone broth
Flavour profile	Deep, savoury, rich umami	Lighter, slightly sweet, aromatic
Cooking time	12–24 hours	8–12 hours
Gelatin yield	Very high (especially from knuckles)	Moderate to high
Best used in	Soups, gravies, braised dishes, drinking broth	Stews, grain dishes, lighter soups
Fat content	High (easily skimmed)	Moderate
Cost of bones	£3–£6 per kg (pasture-raised)	£3–£5 per kg (pasture-raised)

Both broths are worth making. If you want maximum gelatin and body — the kind that sets firmly overnight — beef wins. If you want a broth that's quicker to make and pairs well with grains, legumes, and Mediterranean-style dishes, lamb is the better choice.

How do you know when bone broth is ready?

Bone broth is ready when it has developed a deep colour, a pronounced savoury aroma, and a slightly viscous texture when a small amount is cooled on a spoon. The most reliable test is the gel test: pour a small amount into a bowl and refrigerate for 1–2 hours. If it sets to a soft or firm gel, the collagen extraction has been successful.

A broth that remains watery after chilling is usually the result of too short a cooking time, too high a simmer (which clouds the broth and prevents good extraction), or bones with insufficient collagen content — often a sign of poor-quality or intensively reared animals.

If your broth doesn't gel, return it to the heat and continue simmering for a further 2–4 hours before testing again.

What are the most common mistakes when making bone broth?

Skipping the roasting step. Unroasted bones produce a pale, bland broth. Roasting at 220°C drives the Maillard reaction and builds the depth of flavour that makes bone broth worth the time.

Simmering at too high a heat. A rolling boil emulsifies the fat into the liquid, producing a cloudy, greasy broth. The surface should barely move throughout the cook.

Not skimming the foam. The grey foam that rises in the first hour is coagulated protein. Leaving it in produces a slightly bitter, murky result. A quick skim every 15 minutes for the first hour is enough.

Adding too many vegetables too early. Vegetables break down completely after 3–4 hours and can turn the broth slightly sweet or vegetal. Add them in the final 4 hours of a long simmer, or at the start of a shorter one.

Using the wrong bones. Lean muscle bones with little cartilage — such as rib bones alone — produce thin broth. Always include a proportion of joint bones, knuckles, or feet for good gelatin yield.

How do you store and use homemade bone broth?

Finished broth keeps for up to 5 days in the fridge in a sealed container. For longer storage, freeze in 500 ml portions using either freezer bags laid flat or silicone moulds — 500 ml is a practical portion size for most recipes. Frozen broth keeps well for up to 6 months without significant flavour loss.

When reheating from frozen, thaw overnight in the fridge or gently warm from frozen in a saucepan over low heat. Never microwave bone broth in a sealed container — the pressure build-up can be dangerous.

Importantly, bone broth replaces water in virtually any savoury recipe and adds considerably more depth. Use it as a base for soups, to braise vegetables or lamb, to cook grains such as barley or farro, or to drink warm as a nourishing standalone.

Frequently Asked Questions

Can you make bone broth in a slow cooker instead of on the hob? Yes — a slow cooker is an excellent option for bone broth. Set it to low and cook for 18–24 hours for beef or 10–14 hours for lamb. The gentle, consistent heat is actually well-suited to long collagen extraction. The main drawback is that most slow cookers hold only 4–5 litres, which limits the quantity you can make in one batch.

Do you need to blanch bones before roasting them? Blanching — covering the bones in cold water, bringing to the boil, and discarding the water — removes excess blood and impurities before roasting. It produces a cleaner-tasting broth and is worth doing if your bones are particularly bloody. For high-quality, pasture-raised bones from a reputable supplier, a thorough rinse under cold water is usually sufficient.

Why did my bone broth turn out cloudy? Cloudy broth is almost always caused by boiling rather than gently simmering. When the liquid boils hard, fat and protein emulsify into the stock. The flavour is unaffected but the clarity suffers. To prevent it, keep the heat as low as possible after the initial skim. Cloudy broth can be clarified using an egg-white raft, though for home use this is rarely necessary.

How much apple cider vinegar should you add to bone broth? Use 1–2 tablespoons of apple cider vinegar per 2 litres of water. The vinegar is added before heating and left to soak into the bones for 20–30 minutes. It helps acidify the water slightly, which encourages the bone matrix to release minerals. The finished broth will not taste of vinegar — the acidity cooks off during the long simmer.

Is bone broth the same as collagen supplements? No — they are related but different. Bone broth contains naturally occurring collagen that has been broken down into gelatin, alongside other compounds such as glycine, proline, and trace minerals. Collagen supplements are processed peptides derived from animal by-products and are more concentrated per dose. Bone broth is a whole-food source; supplements offer a more precise, portable alternative.

Can you reuse bones for a second batch of broth? Yes, with some caveats. After a 20–24 hour simmer, beef bones still have some gelatin and mineral content remaining. A second batch — sometimes called a "remouillage" — will be lighter in body and flavour than the first. It's best used as cooking water for grains or as the liquid base for a dish rather than as a standalone broth.

How do you tell if bone broth has gone off? Off broth smells sour or unpleasant in a way that is clearly different from its normal savoury depth. It may also develop visible mould, particularly if stored in a container that was not fully clean. When in doubt, discard it. Properly cooled broth — refrigerated within 2 hours of straining — and stored in a sealed container is safe for 5 days.

What is the difference between broth made from raw bones and broth made from leftover roast bones? Both work well. Raw bones that are then roasted produce the richest, most gelatinous broth because they retain their full collagen content. Leftover bones from a roast — whether beef rib or a lamb shoulder — have already been partially cooked but still contain enough gelatin and flavour for a very good broth, particularly if the carcass includes joint sections. Collect and freeze leftover bones until you have enough for a batch.