Now I have a large lamb leg-bone. There's clearly three sandwiches of meat on it, which can come off into sandwiches; then I have a big bone, and given bones I usually contemplate boiling them and making soup. I have carrots, parsnips, broccoli and leeks to put in soup; the caramelised garlic was so nice that I'd happily caramelise another garlic, but I'm not sure how well it works as a soup ingredient.
The last sheep stock I made was very thin and rather greasy; can I have some advice on the making of sheep soup? Something, probably one of the feasts from papersky's The King's Peace, makes me think pearl barley should be involved; I have pearl barley, but the pack says it must be boiled for an hour before it softens, and surely it would have to go in after the soup is blended, and at this point we'd be eating soup at ten after an evening of stressful soup synthesis.