Heat 6 half neckbones in cup of water in deep cast iron skillet on low flame, lid on, till fat has melted, about an hour. Flip neckbones and finish till tender.‘

Fry 3 yukon potatoes, 3 onion quarters, 3 mushrooms, 3 chunked carrots and 3 cloves of garlic when lambsfat has been rendered, low flame. Remove vegetables when done. Keep vegetables warm.

Test meat with fork. When meat falls off the bone, serve deboned meat with vegetables. Leave bones back in skillet, add 2 cups water and 2 cups of wine, lid on, simmer 3 hours. Bones go to garden fermenter, freeze broth to make soup or gravy.