roast the bones for about 45 min to an hour with some veg like onion carrot celery (rustic cut), salt pepper, a littl olive oil. (350*) when browned, deglaze the pan with a little water, add to pot, also put in pot: broth (chicken) and the veg and bones. simmer a couple hours for a great rich lamb flavored broth. You can use this for a soup or stew or curry etc. THere is meat on the bones so take it off. If you are going for a stew or even a soup, puree the original veg and add as thickening.
Lamb goes well with tomatoes and basil (soup), tomato paste and spices for a curry (with potatoes, chick peas, the meat, carrots, peas etc.) serve over rice.
Traditional lamb stew with potatoes and carrots, turnips, parsley, served with soda bread.