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1. In a heavy 4- to 6-quart casserole that is equipped with a cover, cover the lamb with 4 to 5 cups of cold water and bring it to a boil, uncovered, over high heat.
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2. Lower the heat to moderate and with a large spoon skim off and discard the scum as it rises to the surface. Add the bouquet and the salt and peppercorns to the pot.
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3. Partially cover the pot and simmer the lamb very slowly for about 1˝ hours, or until the meat is tender when pierced with the tip of a sharp knife.
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4. With a slotted spoon, remove the lamb to a deep heated platter or casserole, cover with foil and keep warm in a 200° oven.
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DILL SAUCE:
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1. To make the sauce, strain the lamb stock from the casserole through a fine sieve into a 1˝-to 2-quart shallow saucepan and boil it down rapidly over high heat until it is reduced to 2˝ cups.
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2. Meanwhile, in another 1-quart saucepan, melt the 2 tablespoons of butter. Remove this pan from the heat, stir in the 2 tablespoons of flour, then add all of the reduced lamb stock at once, stirring it rapidly with a wire whisk.
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3. Return the pan to the heat and bring the sauce to a boil, whisking constantly, until it is smooth and thick. Simmer the sauce over low heat for about 5 minutes, stirring frequently.
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4. Add the chopped dill, vinegar, sugar, salt and lemon juice. Stir a couple of tablespoons of the hot sauce into the beaten egg yolk, then pour this mixture slowly back into the sauce, beating constantly with a wire whisk.
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5. Heat through again, but do not let the sauce boil. Taste for seasoning, add salt and pepper if necessary, and strain the sauce through a fine sieve over the lamb.
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6. Garnish the platter with additional sprigs of dill and lemon slices, and serve with boiled buttered new potatoes or rice.
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