Brodicted lamb

Preparation:

Preparation: Put the lamb into pieces in a casserole with the lard, the ham and the chopped onion. It is browned over a moderate heat so that the onion does not burn and the lamb does not brown too much. It is seasoned with salt and pepper and when the lamb has browned half a spoonful of flour is poured into it. It mixes and after a couple of minutes it gets wet with half a glass of white wine. When the wine has dried, add water to almost cover the lamb. Let it cook until the liquid is consumed (the sauce that remains will have to be quite thick). Ten minutes before serving, put 2 or 3 egg yolks, the juice of one lemon, a spoonful of chopped parsley and a generous pinch of marjoram leaves in a bowl. After beating everything with a whisk, pour it over the lamb and keep the saucepan on a very low heat for 5/6 minutes, so that the egg thickens without breaking apart.