As I stated earlier, we just processed 7 sheep. We have just finished the final, and most frugal step in the processing.
Most of the carcass is boned out. We trim the rear spine, hips and ribs of all we can for grind (ground lamb). These remaining bones are then covered in water and simmered to make lamb stock which we use whenever we make stews, cous-cous, or lamb pie (shepherds pie).
Any remaining meat still clinging to the bones is scraped/picked off and ground to be mixed with bread crumbs to make lamb patties. Lovely little things, kind of like gyros if you season it that way. I put the bones out in the chicken yard and let them get whatever they can off of them. It's a hilarious sight, all those bones in there. I'm tempted to put up a sign saying, "DANGER, CHICKENS, ENTER AT YOUR OWN RISK!" with bones all around it.
If I had some way to crush the bones I could feed them to the chickens, too. My dog already gets more than enough.