My mother had the butcher butterfly a leg of lamb and he gave her the bones as well and she seems eager to give them me. I have some ideas for aromatics, etc, but was curious about what others have done. Will I end up with too-funky stock? Maybe roast the bones before stockifying? Thanks!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)