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 board or chopping block
- Very stable heavy knife or (better) cleaver
- To be on the safe side: chain gloves for protection
