A slightly spicy recipe. If you can get it use hogget instead of lamb, as it has more flavour. Serve with couscous, mashed potato or seasonal vegetables.
If you have more than enough stock, try serving with minted couscous using the remaining stock.
To make the stock, simmer the bones gently in about 500ml water for about 20 minutes. Add any additional chopped vegetables that you wish for extra flavour and season to taste.