# I have a bone **URL:** \ **Category:** Cafe Society\ **Created:** [January 14, 2009, 3:43am UTC](https://boards.straightdope.com/t/i-have-a-bone/481203 "2009-01-14T03:43:12Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [January 14, 2009, 3:43am UTC](https://boards.straightdope.com/t/i-have-a-bone/481203/1 "2009-01-14T03:43:12Z")
I picked up the butt end of a leg of lamb today, and had the butcher remove the bone. (I normally get my severed lamb limbs from Trader Joe’s, and they don’t have bones in them.) I didn’t get a great look at the bone before the butcher wrapped it up, but it appeared to be a knobby bit, and he cut the long bone in half. There appeared to be a decent amount of meat on it. So what do I do with the bone(s)? I’ve never had lamb soup. It doesn’t look like enough meat for lamb stew. The leg meat is going to be roasted, and the leftovers will go into shepherd’s pie. (I suppose I could save some for a stew. It’s a sizable roast.) ---
**Author:** ![XaMcQ](https://avatars.discourse-cdn.com/v4/letter/x/f9ae1b/32.png) [@XaMcQ](https://boards.straightdope.com/u/XaMcQ)\ **Post date:** [January 14, 2009, 3:53am UTC](https://boards.straightdope.com/t/i-have-a-bone/481203/2 "2009-01-14T03:53:01Z")
I would toss it in the crock pot with some lentils. Possibly with some chopped onion. Lamb and lentils is delicious. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [January 14, 2009, 3:58am UTC](https://boards.straightdope.com/t/i-have-a-bone/481203/3 "2009-01-14T03:58:55Z")
I like it. Simple, and sounds delicious. ---
**Author:** ![maggenpye](https://avatars.discourse-cdn.com/v4/letter/m/ecc23a/32.png) [@maggenpye](https://boards.straightdope.com/u/maggenpye)\ **Post date:** [January 14, 2009, 3:59am UTC](https://boards.straightdope.com/t/i-have-a-bone/481203/4 "2009-01-14T03:59:03Z")
Chuck it in a pot with a few rough veges that have gone squishy and boil it for ages. According to the telly chefs, once you sieve out the bones, carrot leaves and onion skins, you have ‘stock’. Add to rice and some more veg for risotto. Add to better chopped veges for soup. Heat and have with bread for broth. Use instead of water for any savoury dish for extra flavour. ---
**Author:** ![StGermain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stgermain/32/2868_2.png) [@StGermain](https://boards.straightdope.com/u/StGermain)\ **Post date:** [January 14, 2009, 2:26pm UTC](https://boards.straightdope.com/t/i-have-a-bone/481203/5 "2009-01-14T14:26:41Z")
Buy a dog. Give the dog the bone. Happiness ensues. StG ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [January 14, 2009, 3:25pm UTC](https://boards.straightdope.com/t/i-have-a-bone/481203/6 "2009-01-14T15:25:34Z")
Lamb stock is fabulous. I have a recipe at home for lentil soup that calls for lamb stock, onions, red lentils, ground cardamom, and a squeeze of lemon. It’s definitely one of those recipes in which the whole is greater than the sum of its parts. I can’t rememebr the proportions offhand, but I’m sure you can improvise something. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [January 14, 2009, 6:41pm UTC](https://boards.straightdope.com/t/i-have-a-bone/481203/7 "2009-01-14T18:41:08Z")
Two votes for lentils. I’ve only ever eaten them at Indian places. Are they cooked like regualr beans? That is, soak them overnight first? ---
**Author:** ![Anne\_Neville](https://avatars.discourse-cdn.com/v4/letter/a/b9e5f3/32.png) [@Anne\_Neville](https://boards.straightdope.com/u/Anne_Neville)\ **Post date:** [January 14, 2009, 6:52pm UTC](https://boards.straightdope.com/t/i-have-a-bone/481203/8 "2009-01-14T18:52:35Z")
> [@Johnny\_L.A](#): > > Two votes for lentils. I’ve only ever eaten them at Indian places. Are they cooked like regualr beans? That is, soak them overnight first? You can soak lentils, but you don’t have to. ---
**Author:** ![cher3](https://avatars.discourse-cdn.com/v4/letter/c/da6949/32.png) [@cher3](https://boards.straightdope.com/u/cher3)\ **Post date:** [January 14, 2009, 7:27pm UTC](https://boards.straightdope.com/t/i-have-a-bone/481203/9 "2009-01-14T19:27:33Z")
The last time I had a lamb bone I made Scotch broth from the recipe in Julia Child’s _The Way to Cook._ I can’t find that one, but this looks similar: [http://www.soupsong.com/rscotchb.html](http://www.soupsong.com/rscotchb.html) ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [January 14, 2009, 8:11pm UTC](https://boards.straightdope.com/t/i-have-a-bone/481203/10 "2009-01-14T20:11:43Z")
> [@Anne\_Neville](#): > > You can soak lentils, but you don’t have to. IME they take an hour or less to break down when cooked, depending on their age and size.