3 pounds baby lamb shoulder and leg, cut into 1 1/2-inch pieces
1 lemon, halved, 1 half zested and juiced
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 slices Parma ham, shredded
1 onion, finely chopped
1/8 cup flour
1 cup white wine
3 egg yolks
2 sprigs marjoram, leaves removed and roughly chopped
2 sprigs flat-leaf parsley, leaves removed and roughly chopped
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