Preparation:

1. Lay your Pork or Lamb roast in your favourite pot and add Bone Broth to the dish
2. Take our Chicken or Beef Bone Broth Bomb and make a broth (2-4 bombs will create between 1/2 litre to 1 litre). The best way to judge the amount of bone broth needed is to keep adding until you fill about 1/2 way up your roast in your pan.
3. Cover the roast with lid or aluminium foil, place in your oven or roaster and leave on 140-150 degrees Celsius for 3 hours.
4. Check bone broth has started to reduce and leave a little longer if broth has not at least reduced in starting height by about 2/3. It will reduce quicker towards the end of the bone broth used, so check a little more often once bone broth has reduced by around 1/2 of the amount you added
5. If bone broth has reduced well, remove lid or foil and leave for another 30 or so minutes. If bone broth level still quite high, add a little more heat but try to remove before bone broth all reduced.
6. Remove from oven or grill and let sit for 15 minutes to cool.

Meat should fall off the bone and remaining reduced bone broth in pot can be used to pour onto the meat to create an amazing taste explosion of the reduced bone broth. It should almost be like a honey in thickness by this stage.

Enjoy this bone broth recipe and keep coming back to see more as we share them

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