These are a much under rated cut, with a long leg bone brim full of bone marrow. Ideal lightly roasted (10 mins) and then added whole to sauteed vegetables for a pot of soup. Simmer for long enough for the meat to fall off the bone, shred it and return to your soup. Good value, easy to marinade, then pop on a summer BBQ, and allow the skin to crisp up for optimum taste. Gather those long leg bones after everyone has finished and boil up to make a great pot of stock.