"pavane" > wrote in message
...
>
>
> "Todd" > wrote in message
> ...
>> On 06/20/2013 05:31 PM, Cheri wrote:
>>> "Ozgirl" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Todd" wrote in message ...
>>>>
>>>>
>>>> After the soup cooks, do I just let it cool, fish ou the lamp neck,
>>>> separate the meat from the bones, toss the meat back in, and toss
>>>> the bones in the bin?
>>>>
>>>> =================================
>>>>
>>>> If I do soup with bones I ladle the soup into bowls, put the bowls on
>>>> dinner plates and put a serve of meaty bones on the dinner plate along
>>>> with crusty bread and butter for those that want it. If I was using
>>>> lamb shanks or a smoked ham hock I would fish them out and cut the
>>>> meat off and toss it back into the slow cooker. I would then attack
>>>> the bones, always have been a bone attacker, lol. My kids leave meat
>>>> on their bones all the time!
>>>
>>>
>>> Well, lamb neck is a little bony for that, and if it's cooked till
>>> tender pretty much falls off the little bones, but to each their own.
>>> :-)
>>>
>>> Cheri
>>
>> Hi Cheri,
>>
>> I was wondering about that. Thank you!
>
> Good grief, they are bones, fresh from cooking and full of
> cartilage, texture, and some form of savorable substance.
> Keep them hot and moist, and serve them. Any bone
> so cooked is better than no bone. Tell your guests to
> lick and suck them. If no one likes them ah well. If
> at least one loves them, a palpable success.
>
> pavane


I wouldn't do that with neck bones in stew, and I've never had a guest that
would lick and suck them...thankfully. YMMV

Cheri