Smoked Lamb Bones

Smoked lamb and goat bones If you make your own stock or bone broth at home, you have to try making your own smoked lamb or goat bones!

Every year during butchery season I make a few batches of bacon cure to make lamb bacon and/or venison bacon. Inevitably I end up having some of the cure left over and try to find some creative uses for it. One day after harvesting and butchering lamb on the farm, I had lots of bones and bacon cure left over, so I started smoking them.

Rubbing lamb bones with bacon cure
Rubbing bones with bacon cure. You could use any seasoning you like, such as your favorite dry-rub, or just salt and pepper.

If you like the flavor of bacon (who doesn’t) you’ll love smoked lamb bones.


The first few times I made these, I used my lamb bacon cure since I was trying to use it up. Know that using the bacon cure will add a bit of sweetness to the broth, which you may or may not want depending on how you’d like to use the finished broth. It’s just fine to season the bones with only salt and pepper and then smoke them too-be creative and see what you can come up with.

Smoked lamb and goat bone broth
Smoked bones make delicious bone broth.

How to use them

Your smoked bones are a sort of concentrate, a seasoning if you will, that you can add to anything that’s liquid or needs to simmer. Here’s a few ideas.

  • Tuck a bone into a pot of chili as it cooks for a subtle smokey flavor.
  • Make smoked lamb bone broth for drinking and cooking (recipe below).
  • Add a bone to your favorite soup for a great smoky flavor, especially cold-weather soups like split pea and ham, and bean soups.
  • Adding just one bone to ANY soup will give it a great smoky depth: chicken noodle soup, tomato soup, nettle soup, minestrone or your favorite vegetable soup-anywhere you’d like a little extra flavor.
  • For a quick, cheap, cooking stock, use a bone or two, and lots of carrot, onion and celery. Think of it like making vegetable broth scented with meat.
Grass fed lamb and goat bone sample pack
Shepherd Song sells assorted bones perfect for making stock and broth.

Chef Alan Bergo
Chef Alan Bergo, The Forager Chef



This recipe is by Chef Alan Bergo, the Forager Chef. A chef from Minnesota, Alan is a culinary industry veteran, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. He’s best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at 

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

Smoked lamb and goat bones

Smoked Lamb or Goat Bones

Smoked lamb or goat bones for making stock and adding flavor to soups and stews.
Prep Time15 minutes
Cook Time2 hours
Course: Charcuterie
Cuisine: American
Keyword: Goat bones, Lamb bones


  • 3 lbs Lamb or goat bones-whatever you have
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • Other seasonings, your choice your favorite dry rub (decrease the salt if it's seasoned) a few sprinkles of dried herbs or whatever you have on hand. Or just salt and pepper.


  • Season the bones with salt and pepper all over. You can also season the bones with your favorite dry rub. Be creative.
  • Allow the bones to rest overnight in the fridge (optional).
  • Smoke the bones at 250 for 2-3 hours, or until they're dark and burnished looking. Cool the bones, then put into a freezer bag and freeze. Remove the bones a few at a time as needed. Kept in the freezer they'll last for months.

Lamb or Goat Bone Broth

Lamb or goat bone broth cooked in a crock pot yields a broth with more collagen and body than normal cooking methods. Makes about 3 qts.
Prep Time10 minutes
Cook Time1 day
Course: Snack
Cuisine: American
Keyword: Bone Broth, Goat, Lamb, Slow Cooker
Servings: 10


  • Slow Cooker


  • 3-4 lbs Lamb and goat bones Your choice *
  • 1 small Carrot Small amount, cut into large pieces
  • 1 small Yellow onion Small amount, peeled and cut into large pieces
  • 1 Rib of celery Small amount, cut into large pieces
  • Kosher salt to taste
  • small sprigs of rosemary for serving - optional
  • ground black pepper for serving - optional
  • lemon juice for serving - optional


  • Preheat the oven to 350. Roast the bones for 1 hour in cast iron pans, or alternately, baking sheets lined with parchment for easy cleanup can be used.
  • Drain the fat from the pans and reserve for another use or discard. Put the bones in a slow cooker with the vegetables, top off the pot with water, and set on low for 24 hours, and as long as 48, topping off with fresh water if the level gets far below the bones for periods of extended cooking.
  • Remove the bones, strain the stock, season to taste with salt, then chill completely to set the fat. Skim off the fat from the chilled broth, then refrigerate for up to 4 days, or freeze until needed. Chef Bergo prefers to freeze his, since thawing in a pan is quick and easy.
  • To serve the bone broth, heat some of the broth, seasoning with a few cracks of the pepper mill and a dash of fresh lemon juice. Put a small rosemary sprig into a mug for each person, then pour steaming hot broth into the mugs and serve.


This recipe is very easy: all you do is roast bones and put them in a slow cooker covered with water. But, know that the amount of bones that can fit in a slow cooker can vary due to the size of the bones. Larger bones like femurs will take up more space, while it will be easier to fit more cut bones into a pot. 
We have many bones. Check out the full selection here