Cut lamb into chunks. Mix salt, red and black pepper, the oil and rub the meat on all sides with the mixture. Leave it for 30 minutes to cool. Arrange shoots grid is to take 1/3 of the volume of the pot. Pour as much water to remain slightly below the vine lattice. On rods put the pieces of meat. Cover and simmer until the meat begins to separate from the bone. Remove the meat. In liquid pour washed with cold water flour and lemon juice. Serve with meat portion and sprinkle with fresh parsley.