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Uses for leg of lamb bones?

efdee Dec 23, 2006 03:30 PM

Looking for specific recipe suggestions if not, out they go. Thanks and Happy Holidays.

  1. f
    FlavoursGal Jan 24, 2007 06:38 AM

    If you have a dog, it would love to get its paws on one of those raw bones. We have three dogs that are on a raw diet, and my husband buys them meaty goat shanks to gnaw on. Healthy for them and great for their teeth, too.

    1. DanaB Dec 24, 2006 04:43 PM

      You can always freeze bones to make stock later, if you don't have time to do it now. I do this with leftover chicken bones -- save them in a bag until I have a bunch, then make a big pot of stock, and freeze that, too, in small containers, so I have homemade stock at the ready.

      2 Replies
      1. re: DanaB
        blue room Dec 24, 2006 04:56 PM

        To make stock from lamb bones (leg) should you break the bones 1st,
        and if they are truly nearly meat free, will it still make flavorful lamb broth?

        1. re: DanaB
          efdee Dec 25, 2006 05:39 PM

          Thanks, DanaB, for answering my next question before I asked it!

        2. Cheese Boy Dec 23, 2006 08:51 PM

          I'm hurrying to help salvage those leg of lamb bones! Here's the recipe as long as there's ample meat left on them ... http://www.allfoodrecipes.net/recipes...

          5 Replies
          1. re: Cheese Boy
            efdee Dec 23, 2006 10:57 PM

            Great responses. Thanks so much. Consider those bones salvaged! And
            I'm also inspired to find Molly O'Neill's New York Cookbook.

            1. re: efdee
              Cheese Boy Dec 24, 2006 02:40 AM

              Great! I'm one of those people who loves taking simple ingredients or scraps and making something others will marvel at and remember. You have that opportunity here. Enjoy making this little masterpiece. Hope it comes out great (and memorable).

              1. re: Cheese Boy
                efdee Dec 24, 2006 11:22 AM

                I'm extra grateful because you have not only provided the recipe for Lord and Taylor's Scotch Broth that I'm happy to have found, but also because that soup evokes a lot of happy memories. Thank you and happy holidays.

                1. re: Cheese Boy
                  efdee Dec 31, 2006 02:11 PM

                  After all your encouragement, I wanted to report that my first attempt at Scotch Broth was a success. I trimmed the fat off the bones, added bits of leftover roast, veg, and barley, and it came out very flavorful. Thanks for sharing the recipe, it's a keeper. And the New York Cookbook is more fun than cooking : ) Wishing everyone a joyous 2007!

                  1. re: efdee
                    Cheese Boy Jan 24, 2007 05:34 AM

                    Efdee, that's fantastic! New York Cookbook (Molly O'Neill) is truly an entertaining read, especially if you want a true taste of what NY has to offer.
                    The pictures alone are worth the price you pay for the book. I give it a high recommendation. It includes a myriad of cuisines -- very New York. Enjoy!

            2. Carrie 218 Dec 23, 2006 03:58 PM

              Straight lamb stock can be really, really strong -- I make it and cut it with chicken stock for Scotch Broth soup and cut it with beef stock for Greek lamb stew (lamb, eggplant, green beans, with a touch of cinnamon).

              1. s
                shoshana Dec 23, 2006 03:57 PM

                Any type of letover bones can be used for stock ,which I always prefer over H2O in soups, gravies, or sauces. I cover the bones with water, add onion,celery,spices & boil it down,strain it & usually reduce it further. Also freezes well if you're not planning to use it right away.

                1. m
                  MakingSense Dec 23, 2006 03:56 PM

                  Get as many shreds of meat off of it as you can. Then simmer the bone for a good stock. No real need to add aromatics.
                  I use the stock to make white beans, adding the leftover lamb, flavoring with rosemary usually. Onions, celery, pretty simple stuff.
                  Use whatever dried bean method you usually use. I prefer cannelini with lamb.

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