Lamb bones

The tubular, joint and rib bones of lamb with scraps of meat and marrow, for making a rich stock base for shurpa, kharcho, lagman and sauces.

Lamb bones are the tubular, joint and rib bones of lamb with scraps of meat, cartilage and marrow, used above all to make a rich aromatic stock with a characteristic taste. They are first roasted or blanched and long-boiled for a base for shurpa, kharcho, lagman, sauces and gravies, and marrow bones are roasted and served on toast with salt and herbs.