Romanian Sour Lamb Soup (Ciorbă de Miel)

Method

1. Brown lamb in a pot and add water, potatoes, carrot, and onion
2. Simmer for 1 hour until lamb is tender
3. Stir in sour cream and vinegar, then add dill
4. Adjust seasoning and serve warm
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.