Q: What can I make from the leg bone of lamb after I have carved off most of the meat? Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. If you’re ready for full-on lamb flavor, just the lamb bone will do. In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Remove bone. Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces. Cook for 2 hours to reduce. Sent by Anne Editor: A stock for sure! Fill the pot with water until the ingredients are covered. ; Freeze: Cool the lamb completely so no moisture collects which will form ice crystals. https://www.christopherjamesclark.com/blog/lamb-bone-broth-recipe Reduce heat to low for about 35 minutes. Store: Cooled lamb can be kept in the refrigerator for up to 4 days in an airtight container. But be prepared for a very strong lamb flavor. 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