Two meat related leftover food questions.

[randomness]

Question 1:

I have large bones from the leftovers from two restaurant dishes.

One is a lamb shank from a Greek place.

The other is the large bone from a pork butt, made by a Chinese place.

After stalling for a few days and leaving them in the fridge in the styrofoam containers they came home in I've wrapped them up in foil and put them in the freezer.

I am now wondering if they will work in a soup or stew base, together or separately. (Together, it would be some kind of hunter's stew, with a variety of meats and possibly some sausage.) If so, how would it be best to use them?

Question 2:

I have some of the remaining fat and skin stripped from the pork butt that I would like to prepare in some way, mostly as a snack. I suppose I could fry them up and serve them with something else.

How would it be best to use these?

Comments

[apintrix.livejournal.com]

You will get more flavor off lamb bones for soup (not sure about pig) if you roast them first with some onions and carrots until they're browned but not burnt. Burnt ruins the broth.

Then use the bones & veg as a base for stock. Lamb scotch-broth usually involves barley, potatoes, celery, carrot, parsley, rosemary.

[r-ness.livejournal.com]

Cool, thanks for the suggestion!

These bones have already been cooked, so does that mean that I should still roast them again, or does that take care of the roasting?

[apintrix.livejournal.com]

You still roast them; it adds complexity to the flavor of the stock. (Unless they're already all browned, I guess.) This is something my mom does with leftover bones from bone-in roasts.

You're welcome!