Use for all lamb and wild game; blend with glace de veau for signature sauces and presentations.
About CulinArte' Glaces
CulinArte' glaces are classics—pure flavor essences made with fresh, roasted bones, vegetables, herbs, spices, and time—for which there is no substitute when making the finest stocks and reductions. These glaces are essential to making pan sauces and gravies that shimmer, and they lend unmatched flavor to sauces, soups, and so much more.
Lamb stock (water, roasted lamb bones, carrots, celery, onions, tomato paste, parley stems, garlic, rosemary, thyme, white peppercorns, bay leaves).