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In lamb and in cattle, the fibula and ulna bones are vestigial (http://www.aps.uoguelph.ca/~swatland/ch2_1.htm, "In beef and lamb carcasses there is a single major bone, the tibia or shank bone...") and I find often if I cut the cooked meat across the grain to serve, I will cut straight through a needle-like bone.

If all the pieces are not then identified and removed, there is a risk of this needle getting stuck in someone's gums or lodged in a throat, to not even speak of worse things.

To my surprise I cannot find any reference to these dangerous bones in recipes or butchery information online.

Question: can anyone describe or point me to a technique to identify and remove this small bone prior to cooking? Or prior to serving?

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