My personal favorite for the seder is stuffed roast breast of veal. I picked up a whole breast of veal today at the butcher and I asked him to cut a pocket without the bones but he insisted on leaving it on the bones and cutting the pocket between the breast and the bones. Any hints on how I should deal with or tackle the bones when I'm slicing it for the seder? I don't really want to deal with brontosaurus steaks. Can I still cut it off the bones (before cooking it, of course) and cut my own pocket (I've never done that before tho, is it a problem?) or can I do something else after cooking it that will keep it all manageable? Appreciate the help, thanks.