Servings for two people: lamb (shoulder and leg) 500 g; milk one glass; eggs 2; lemon one; parsley, extra virgin olive oil, salt, pepper.

In a bit of oil, brown the lamb, after removing the excess fat and cutting it into pieces; turn it from time to time and add salt, until fully cooked (about 20 minutes). Separately, beat the eggs with the lemon juice, finely chopped parsley, and pepper. Remove the pan with the lamb from the heat, add the mixture obtained and stir quickly for a few seconds, so that it remains creamy and does not thicken. Serve hot.