Wash the meat, pat dry. Remove the bones from the neck and shoulder, divide the breast pieces with the bones. There should be three pieces of meat on each portion. Cut meat into larger pieces, salt generously, season with a little fresh rosemary (chopped). Prepare breading: Put flour on a plate, whisk the eggs with the milk and oil preferably in a soup plate, spread breadcrumbs on a plate. Now bread the lamb pieces one by one: first turn them in flour, then dip them in the egg mixture, finally cover them all around with breadcrumbs. Bake slowly in hot oil. Lift out of the fat, drain on paper towels. Serve garnished with lemon wedges and parsley.