Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces. If you’re ready for full-on lamb flavor, just the lamb bone will do. To temper the gaminess, throw a few chicken bones into the pot to mellow lamb’s flavor. Tip the potatoes into the hot tray and place back under the But be prepared for a very strong lamb flavor. Simmer for about 6 hours and remove any foam that forms at the surface. Reduce heat to low for about 35 minutes. Heat till it boils and then reduces to a simmer. Place the roasted bones in the pot then add the other ingredients. In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Store: Cooled lamb can be kept in the refrigerator for up to 4 days in an airtight container. Serve: A great thing about roasted meat is it can sit at room temperature for up to 2 hours before it needs to be stored.This allows time to visit before you have to put it away. Fill the pot with water until the ingredients are covered. ; Freeze: Cool the lamb completely so no moisture collects which will form ice crystals. Q: What can I make from the leg bone of lamb after I have carved off most of the meat? Add barley, boulion, celery, bell peppers, carrots, and spices. Sent by Anne Editor: A stock for sure! In this recipe, you should use roasted lamb/mutton bones. Remove bone. Cook for 2 hours to reduce. 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.