So bone broth is the new buzz and hype in the health and fitness realm at the moment. So How to Cook Bone Broth….
Health Benefits
Bone broth offers several health benefits, including:
- Rich in Nutrients: Bone broth is packed with vitamins and minerals like calcium, magnesium, and phosphorus, which support bone and joint health.
- Gut Health: The gelatine in bone broth helps repair the gut lining, improving digestion and alleviating issues like leaky gut.
- Joint Support: Bone broth contains collagen and glucosamine, which help maintain cartilage and support joint health, reducing inflammation and pain.
- Boosts Immunity: Amino acids like glutamine, proline, and glycine found in bone broth strengthen the immune system.
- Supports Skin, Hair, and Nails: Collagen in bone broth promotes skin elasticity, reduces wrinkles, and strengthens hair and nails.
- Improves Sleep and Brain Function: Glycine, an amino acid in bone broth, has been shown to improve sleep quality and promote mental clarity.
- Weight Management: Bone broth is low in calories but high in protein, which can help you feel fuller longer and aid in weight management.
Adding bone broth to your diet can provide these holistic health benefits while being a delicious and nutritious option!
Which bones to use?
I’ve had a lot of customers lately request the bones in both the whole lamb and beef packs so they cook up a bone broth. So I thought I would give it a go. How do you cook bone broth – I looked a quite a few recipes and roughly used a couple of them to make my own.




The Recipe
Ingredients
- 1/2 a bag of Morgans Meadow bones
- 3 carrots
- 4 stalks of celery
- Loosely cut onion
- Bay leaves to taste
- Sprinkle of rosemary
- Couple of big dollops of crushed garlic
- Water to cover
Method
So I decided to use the slow cooker. From what I read you cook it for around 12 hours on low. Throw it all in put the slow cooker on low and stir every couple of hours.
If you like it chunky just remove the bones following cooking times.
I myself decided I would use it as a drink and strain it so it is more like a cup of soup. Remove the bones and big vegetable pieces with tongs. Pour the remaining stock through a sieve or colander to strain. You should now have a relatively clear broth or stock
I haven’t got to freezing stage yet but apparently you can freeze it for use within 6 months. If you are doing to freeze it cool it down in the fridge before freezing so that you can skim off any hard fat that forms or solidifies on the top. Use glass jars and ensure there is room in them for expansion as the liquid freezes.
Include bones in your order to try out his recipe!

I personally found the broth a little too full on flavour wise so ended up adding some white vinegar, lemon juice and paprika and that made it delicious.
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