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4 to 6
servingsMedium
Published 1966
Put the lamb in a large saucepan and add cold water to cover. Add the salt, onions, garlic, peppercorns and dill sprigs. Bring to a boil and simmer for one and one-half to two hours, until lamb is thoroughly tender.
Measure two cups of the cooking liquid for making sauce. Leave lamb cubes in remaining broth.
Melt the butter in a sauc