"Kathy in NZ" > wrote in message
...
> Sacrilege! Don't remove the meat from the bones. Serve it bones and
> all, pick up the bones afterwards and chew on them. Don't neglect the
> marrow.
>
> Also very nice are roasted lamb shanks, cooked exactly the same way as
> roast lamb except you do need to cook them well otherwise they can be
> tough (lots of muscle meat and sinew there). Cook at a lower
> temperature till meat starts separating from bone.

These work ok in the slow cooker too