| 3 lb baby lamb shoulder and leg cut 1 12 pieces | | 1/2 x lemon for rubbing lamb | | 1/2 x lemon zested and juiced | | 3 tbl extra-virgin olive oil | | 1 tbl unsalted butter | | 2 slc Parma ham shredded | | 1 x onion finely chopped | | 1/8 cup flour | | 1 cup white wine | | 3 x egg yolks | | 2 sprg marjoram leaves removed |
| | | and roughly chopped | | 2 sprg flat-leaf parsley leaves removed |
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