For the lamb, salt the meat well, flour it, drag it through beaten eggs and breadcrumbs and bake it in hot fat, swimming like cutlets.
Take into account the longer cooking time of the bony pieces!
Serve the baked lamb with lemon wedges and salads.
Preparation Tip:
Per portion of baked lamb calculate 3 small pieces of meat with a total weight of about 200 g (including bones).
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