1 1/2 kg lamb (front leg)
2 cups rice, Carolina or Nychaki
salt and pepper
2 - 3 lemons
1. Clean the lamb and cut into two or four pieces then boil in water and salt and remove the foam. When it is ready place on a platter, divide into portions and add salt and pepper.
2. Drain the broth, remove the fat, add water and boil, when ready throw in the rice and stir. Cook for 15 minutes.
3. Take pot off the heat. Beat the eggs and add the lemon juice then pour into the broth, stir and its ready to serve.