After grilled fish bone oil, other grilled condiments were soon to follow. For this preparation we grilled lamb bones and then vacuum sealed them with yogurt. The grilled lamb flavor and fragments of char seasoned the yogurt and created a natural accompaniment to our roasted and pressure cooked lamb. The flavor is rich and light at the same time, in the style of springtime, as we celebrate bright, earthy flavors in our food. The permutations on this idea are endless, the initial step forward is an essential building block as we focus on making our food taste better by utilizing every aspect of our ingredients. The less we waste, the more we gain.