Had pretty much the same and even cooked the same way apart from the protein.
Pitt Island leg of lamb. Even have enough left for sammies for a few days.
Thar stock sounds bloody good.
I made a heap of venison stock a week or so ago.
Havent tried it before but also have some chamois bones to turn to stock. Chamois is pretty rich normally so hopefully it turns out as good.
Do you roast your bones prior to rendering them @dannyb
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