If roasting meat and fish on the bone produces tastier food, how can we make a more flavorful bone? We inserted this rosemary stuffed lamb bone back into a leg of lamb and bonded it in place with transglutaminase. The next step is to roast the leg of lamb with the aroma coming from the inside. The next version of this aromatic bone will have small holes along its length to facilitate releasing the aroma into the meat. Today we got so excited with the drill, Activa and the aromatics we did not look at the finer points of the process. It's a work in progress and one with amazing potential.
