Zug Style Lamb Stew

Try this delicious pasta dish:

Boil plenty of cold water. Overwave the lamb cut into 4 cm cubes in it. Pour away the water.

Boil cold water with salt, slice of a lemon, the cleaned leek, the celery herb and the onion sprinkled with bay spice and clove. Pour in the meat and cook for 70 minutes.

Pour away the broth, reserving 4 dl of liquid (based on preparation with 800 g of lamb).

Heat the broth once more and add the flour butter (made from kneaded flour and butter) in flakes.

flour and butter). Stir very well. Add pepper and cream, bring the sauce to a boil and season with a little juice of a lemon.

Add the finely chopped parsley and the meat to the sauce and heat.

Serve with long grain rice, noodles or boiled potatoes.

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