On a large baking pan.
Add bones with any attached meat.
Coat with tomato paste and olive oil.
Roast the lamb until the pieces are well browned, about 30 minutes at 350 F.
Transfer bones and meat to large stock pot.
Pour in ½ C to 1 C of water onto the roasting pan and allow to set for about five minutes to loosen any pan drippings.
If any remain, loosen them with a spatula; this is the rich lamb flavor that makes the stock.
Transfer the pan juices and liquid to the large stock pot and add the rest of the water and the other ingredients.
Bring to a boil, reduce heat and simmer for 2-3 hours.
While the stock is simmering skim the surface with a spoon to remove any impurities and oil. After 2-3 hours, strain the stock.
You can pour the stock into pint or quart jars.
Which can be place the freezer if you wish or used immediately.
Note: Since there is no salt added to the stock you do need to adjust the salt measurements in any recipes with which you are using your homemade stock..