Lamb bones with marrow

Lamb bones with marrow are cuts from the lamb skeleton that include the bone marrow inside. This ingredient is highly valued in cooking for its intense flavor and richness in natural fats, which provide a creamy texture and a deep flavor to broths, stews, and casseroles.

Origin: The consumption of bones with marrow has been present since ancient times in various cultures, especially in Mediterranean, Middle Eastern, and many Latin American cuisines. Lamb is a highly valued animal in the traditional diet of countries such as Spain, Mexico, Argentina, and Peru, where bones with marrow are a culinary resource for extracting rich and nutritious broths.

Properties: Bones with marrow are an excellent source of collagen, healthy fats, and minerals like calcium and phosphorus. The marrow contains essential fatty acids and fat-soluble vitamins, contributing energy and improving the texture and flavor of dishes. Furthermore, when cooked slowly, they release natural gelatin that gives body to soups and broths.

Synonyms in Latin American Spanish: Depending on the country, this ingredient may be known as carnero bones with marrow, borrego bones with marrow, or simply beef marrow when referring to cattle bones, which are very similar in their culinary use. In some regions, it is also called lamb bone marrow.