Anyone who has butchered a whole saddle of lamb will be delighted with the remaining bones. These form the best basis for a strong fund .


If possible, the bones should be crushed to twice the size of a walnut. So there is a larger surface for the roasted aromas. However, it also works without chopping, then you take the entire carcass and roast it in the oven.


Material needed :


  • Adequate cutting . . .