Lamb in dill sauce

Wash the lamb, grate with salt, pour a little water, add peppercorns and bay leaves. Close with a lid and simmer for
1. 5 hours. Then remove the meat, cool a little, slice and put it back in the hot stock. Lightly fry the flour in oil, dilute with broth, salt, pepper, add vinegar and sugar. Whisk the yolk with a few spoons of meat stock and pour into the sauce. Put the dill, meat and boil over a very low heat.