Lamb soup of Permet (Shqeto)

Preparations for the lamb soup of Permet.

Start with seasoning the lamb with salt and pepper. Put it all to boil in a pan with water in medium-low heat.
In another pot start with the butter and add the flour. Fry and steer quickly so it turns into a nice golden color.
Add milk and steer quickly with a wooden spoon.
Continue by adding the Lamb Stock and it is the perfect moment for the season. Keep steering and let loose all the excessive water in medium-low heat.
When the mass is all constant, transfer it to the meat pot and let it simmer for 5 more minutes.
Remove it from the heat. Add one egg, mix and squeeze a half of lemon.
Mix it well and let it sit.
Serve it by adding some finely chopped parsley and a little bit of black pepper on top.
This dish is also called Shqeto Permeti. The lamp soup of Permet is also a great dish for wintertime.

The Ingredients:

• 4 portions of boneless Lamb
• 2 tablespoon of all purpose wheat flour
• 250 Milliliters of Milk
• 1 Egg
• 1 tablespoon of good quality butter
• Salt & Pepper
• Fresh Parsley and Lemon