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Traditional Greek Lamb in Egg Lemon Sauce1 (2 pound) lamb shoulder1/4 cup butter1 teaspoon dry dill weed or 1 tablespoon fresh dillSalt, to tastePepper, to taste6 bunches chopped scallions1 1/2 cups waterTrim excess fat from meat and cut into stew pieces. Place in deep saucepan over high heat. Add butter and seasonings. Brown meat well until juices are absorbed. Add green scallions. Cover and cook over low heat until soft. Add water. Continue cooking slowly for 1 1/2 to 2 hours or until meat is done.Serve with Egg Lemon Sauce.Egg Lemon Sauce3 eggs, well beaten2 lemons, juiced1 cup hot chicken brothBeat eggs until light and fluffy. Add lemon juice slowly, beating well. Gradually add hot broth, beating constantly at low speed.