Method

1. Place the lamb in a pot with cold water and bring to a boil over medium heat. As soon as it begins to boil, skim carefully until the broth is clear.

    

   Reduce the heat and simmer for about 2½ hours, until the meat is tender.

    

   Carefully remove the lamb and keep it warm. Strain the broth and return it to the pot.

    

   Once the broth comes to a boil, add the macaroni and stir gently. Cook until the pasta is done, leaving some broth in the pot so the macaroni remains juicy.

    

   Place the lamb back in the pot and arrange the macaroni around it. Pour the remaining broth over the dish and sprinkle with the grated dried anthotyro cheese.

    

   Serve with lemon.

2. TIPS

   Choose cuts with some fat and plenty of bone, such as ribs, front leg, and neck, to produce a rich and flavorful broth.

   Skim the broth well so it remains clear. A clear broth is important, as the pasta will cook directly in it.

   Stir the macaroni gently while it cooks so it absorbs the broth more evenly.