I save all my lamb bones in the freezer – both raw ones that I take the meat off and cooked ones. When I have enough I make some lamb stock. I put all the bones with onions, leeks, lemons, garlic, carrot, celery, black peppercorns, rosemary, parsley, and thyme in a large pot, cover with water and bring to the boil. I then let it gently simmer for ages. I often let it set over night as this lets the fat congeal on top – this makes it easier to remove.
I then strain it through a sieve and we have golden nectar. I freeze this in small pots that I can later use in stews and soups, or even just for flavouring beans.