Q: What can I make from the leg bone of lamb after I have carved off most of the meat?
Sent by Anne
Editor: A stock for sure! But be prepared for a very strong lamb flavor. To temper the gaminess, throw a few chicken bones into the pot to mellow lamb's flavor. If you're ready for full-on lamb flavor, just the lamb bone will do. Once you have the stock, use it as you would any other — in soups, stews, and curries.
If this is your first lamb stock, start off by pairing it with flavors from Greek cuisine — particularly oregano, lemon, and olive oil — or use it to cook up a pot of white beans.
Any lamb-lovers out there? How do you use leftover lamb bones?