Rezept

1,5 kg sheep shoulder/upper leg ca 9dl water 2 teaspoon salt 2 carrots 2  parsley roots A little Swede 4 tablespoons butter 4 tablespoons flour  ca 6dl broth 4 tablespoons sour cream 1 tablespoons lemon juice A lot of  fresh parsley Put the pieces of meat in boiling water. Let it boil and  take of the froth. Add salt and let the meat simmer for 1 hour 30 min.  The meat must not boil at this point. Rinse and cut vegetables in  pieces. Put them in the pan and let it simmer for 10 min or until the  vegetables are barely tender. Melt butter and add flour in separate pan.  Add the broth from the simmering meat and make an even sauce. Let the  sauce simmer for 10 min. add sour cream, lemon juice to taste, salt and  pepper. Sprinkle with plenty of parsley. Serve with boiled potatoes.  This traditional dish is based on meat from the sheep shoulder. Making  use of every part of the animal was historically important in a culture  where each farm was providing for itself and its household.