COOK'S NOTES
The bone gives the broth a deep umami flavour. While it simmers, remember to skim the surface to remove any foam and ensure that you have a clear broth at the end. This broth can easily be frozen for when a craving hits.
COOK LIKE A PRO
For a showstopping garnish, tie a few fresh bay leaves, still on the stalk, to the bone of the leg of lamb. They will brown as the lamb cooks and add a special touch to your roast.
"South Africans and lamb go together like fish and chips. Whether it's a braai, family gathering or festive table, lamb will always be present - but none of the cuts is more showstopping than the leg. Here are a few of my favourite ways to turn leftovers into dishes as heroic as the prime cut."
- Clem Pedro
LAMB BONE RAMEN
"This is a great way to use every bit of your leg of lamb. Respect the whole animal!"
Serves 6
A LITTLE EFFORT
GREAT VALUE
Preparation: 30 minutes, plus 1 hour's marinating time
Cooking: 5 hours
For the broth:
1 (any remaining meat should be removed from the bone) 2 (1 cut into 4 thick rings and 1 cut into wedges) 1 × 10 cm piece, cut into chunks ¾ cup 300 g, halved lengthways and washed 6 1 head, halved horizontally 3 2 sticks 10
