We braised the bone in portion of the left over lamb roast in white wine and chicken stock with onions and fresh rosemary and thyme.  That’s the best way to get meat off the bone.  I diced the lamb up and added it back to the pot with some tomatoes from a can.  That all simmered a good while uncovered and the sauce reduced itself nicely.  Roasted some baby carrots and the rest of the frozen pearl onions left from the braised beef we had a few days ago and served everything over some wide egg noodles.  Yummy