On 31/12/2010 1:49 PM, Goomba wrote:
> I purchased a leg of lamb yesterday (8.99/pound, 8 pounds). I didn't
> need such a large piece of lamb but I'll just cut it in half and freeze
> to marinate and grill down the road.
> The butcher at Earth Fare asked me if I wanted the bone or not? Well..
> hmmmm.. I dunno? And he mentioned buying it with the bone, and having
> him bone it, was $1/pound cheaper than just buying the pre-boned,
> butterflied leg. So I'm being virtuous and saving money, LOL!
>
> I've never needed lamb stock for anything before. Am I missing something
> potentially wonderful?
>
> Ideas welcome... quickly! Before the dog gets wind of this massive thing
> and tosses me over to get to it, LOL
>

If I have lots of lamb bones I make stock and usually end up
supplementing it with beef broth to make Scotch Broth.