On Mon, 10 Jan 2011 10:10:36 -0800, Ranée at Arabian Knits
> wrote:

> I usually make stock with roasted bones leftover from dinner, a
> little meat on them, but not a whole hunk of meat. However, I am trying
> to make some stock from lamb shanks and I would like to save at least a
> little bit of the meat to eat. Should I just remove the meat from the
> bone once it is soft and return the bones and scraps to the pot? Or am
> I stuck getting another package of meat out and feeding these scraps to
> the chickens and turkeys?
>
I'd take if off the bones when it's ready to eat and keep on cooking.

--

Never trust a dog to watch your food.