what to do with lamb bones?

You can also try this great "grilled yogurt" from Ideas in Food: http://blog.ideasinfood.com/ideas_in_food/2011/04/grilled-yogurt.html

If you are looking for recipes to make the measurments a little more concrete. Look up aspics or aspic gelee. you will want soft aspic recipes.
good luck!

Thanks! That's exactly what i was looking for. I have never made headcheese or pickled pork so i had no idea how to go about it and i can't find any recipes online for making jelly, though so many restaurants now make it.

to make a jelly you might need a few pork bones to amp up the gelatin content. simmer them for 4 to 6 hours and reduce the mixture until it feels waxy on the tongue. it will thickly coat the back of a cold spoon.
twards the end of the simmer time; that is when you start adding the aromatics that you want the jellie to exhibit. I would immagine you would want mint and parsley with a shot of vinegar flavoring with the heady lamb aroma. let it cool until set. should be awesome with the lamb pastrami.
It would be along a similar technique path as to head cheese or pickled pork.

Thanks for the response. I'm looking for something a little bit different than broth.

mmmm I would use it to make broth... It would make some delicious soup!