Lamb broth

Lamb broth is an aromatic and nutritious liquid obtained by boiling lamb bones, meat, and trimmings, along with vegetables and spices. This broth is a fundamental base in the preparation of stews, casseroles, and soups, providing a deep and characteristic flavor that enhances dishes.

Origin: Lamb broth has its roots in the traditional cuisine of countries with high lamb consumption, such as Spain, Mediterranean countries, and various regions of Latin America where sheep farming is common. It is widely used in home cooking recipes to make the most of ingredients and ensure maximum flavor and nutrition.

Properties: This broth is rich in collagen and minerals extracted from lamb bones, such as calcium, phosphorus, and magnesium, which, in addition to providing flavor, contribute to bone and joint health. It is a good source of protein and has a moderate fat profile depending on the amount of fatty cuts used. Furthermore, being prepared with vegetables, it incorporates vitamins and antioxidants.

Synonyms in Spanish from Latin America: caldo de borrego (Mexico), caldo de carnero (various regions), and in some places simply "caldo de cordero". The name may vary by region, but in all cases, it refers to a robust broth prepared with lamb.