Found whole pork legs (hams) for $0.69 a pound so I picked up two. I love pork and keep finding new uses for it. After trimming I roasted the bones to see how much meat I could get from what was left, just like the pork shoulders I picked up last month. Except this time I remembered to take pictures.
This time around I seasoned the bones with salt and pepper and added a small amount of pork stock to the bottom of the pan. After about two hours I flipped them over and roasted until the meat was easy to pull off the bone.
Once again I ended up with a huge pile of meat: there was more fat and cartilage this time but a careful sift through took care of that. Made a wonderful gravy from the drippings and stock from the now well-picked bones. And to think I used to throw the bones away after trimming the meat!