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Lamb Broth

Wash and remove the membrane from lamb shank. Clean thoroughly. Cover with cold water. Let stand 2 hours. Drain. Add fresh cold water in the proportion of 1 quart of water per pound of lamb. Add 1/4 teaspoon salt per each quart of water. Simmer 2 hours. Cool. Skim off fat. Heat broth to boiling. Pour into freshly sterilized jars. Adjust cover. Partially seal. Process in hot water bath 1 hour. Remove from water bath. Complete the seal. Label and store in refrigerator until needed.


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