What to do with Lamb Stock
We had a beautiful bone-in leg of lamb for Sunday dinner and with the leftover bones made a stock similar to what we do with our chicken carcasses. This is the first time trying this with lamb bones and we're wondering what to do with the resulting stock. It seems too rich for standalone soup (not like the chicken broth which we can enjoy immediately)
It yielded a good 3-4 quarts of stock so it'll likely go right into the freezer in small batches to enhance other dishes.
Any suggestions on what to do with this stock? All recipes/ideas welcome!