Boiled lamb

Wash the lamb rib, clean it by cutting off the tendons and membrane from the outside, place it whole in a pot and cover with hot water.

Tightly cover the pot with a lid and place it on high heat; when the broth boils, skim off the foam, add salt and bay leaves, and continue cooking on low heat until the lamb is done.

Cut the boiled lamb into pieces, place it on a plate, and then garnish with parsley. Serve boiled potatoes separately as a side dish.