Here’s a dish I concocted when I had some leftover rare lamb from a roast. I had stripped most of the meat from the bone, but there was enough still clinging in the crevices to make a meaty broth, so I put the meat and the bone in a pot with an onion and a carrot, poured cold water over, and let it simmer for an hour or so. It made about 5 cups of lamb broth, most of which I stored in the freezer.
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