What should I do with my left over Easter lamb bone?

[bonkboo]

Still has a chunk of meat on it.  Thoughts?

[Okanagancook]

Make stock.  Use it to make barley soup...maybe get some more lamb to add to the soup along with carrots, onion and celery, tomato.

or just make stock for use with other lamb dishes such as lamb shanks.

[bonkboo]

Should I do it just like i would with beef or chicken bones?

[liuzhou]

Lamb stock. Wonderful stuff. A million uses. Freezes well, too.

[Okanagancook]

1 hour ago, bonkboo said:

Should I do it just like i would with beef or chicken bones?

Yes, treat it the same.

[Nauticus]

Lamb is challenging because the gelatin and marrow is amazing and can lead to a fantastic broth, but the fat and oils are very "gamey," pungent and (in my opinion) considerably unpleasant. 

 

I would make stock from the bones, but I'd be very keen on skimming off the fat at the end of the process after it's cooled. 

[Shalmanese]

3 hours ago, Nauticus said:

Lamb is challenging because the gelatin and marrow is amazing and can lead to a fantastic broth, but the fat and oils are very "gamey," pungent and (in my opinion) considerably unpleasant. 

 

I would make stock from the bones, but I'd be very keen on skimming off the fat at the end of the process after it's cooled. 

 

Fortunately, lamb has some of the hardest fat with the highest melting point which makes it super easy to remove as a puck upon cooling.

[Nauticus]

On 4/17/2017 at 0:06 AM, Shalmanese said:

 

Fortunately, lamb has some of the hardest fat with the highest melting point which makes it super easy to remove as a puck upon cooling.

Interesting! I did not know that. Thanks for the tip.

[Okanagancook]

Yes, chicken fat has to be the softest.

[Katie Meadow]

Mmm....Scotch Broth!  Such a treat. Make your stock with the lamb bone and and the usual veggie suspects the day before and it's all easy.