Cut portions of lamb. Boil 4-5 cups water. Salt as a boil. After cooking, the meat is removed and allowed to warm. Fry the flour in fat and carefully diluted with broth from the meat. The sauce boil for 8-10 minutes. After separation from the fire a trickle add the beaten yolks with the lemon juice. Add salt if needed and pour the boiled meat with this sauce.