So, I already made the leg o lamb and have some set aside for stew after I make the broth. I chopped the huge bone in half so it will fit in a lobster pot. The question for me at this time is: will it help to roast the bone for half an hour pre-stock?
I spent so long looking online with no specificity found on this question that I've grown impatient and already started roasting the bone at a lower heat than I might usually--only 325 F-- since I figure it couldn't hurt. But I wonder if it's necessary/helpful since the bone has been roasted (albeit beneath the meat) for four hours already.
Also, there is a little meat still on the bone before roasting, but mostly connective tissue and stuff.
Thanks for any tips about re-roasting leftover roasted meat bones!