Beshbarmak

Place the bone-in lamb in a large heavy pot, cover with cold water by eight centimetres, and bring to a boil. Skim off all foam thoroughly, then add the bay leaves, peppercorns, and salt. Reduce to a gentle simmer.

Cook the lamb at a gentle simmer for two and a half hours, partially covered, checking occasionally that the water level stays above the meat. The lamb is done when it is so tender it falls off the bone with no resistance.

While the meat cooks, make the noodle dough by combining flour, eggs, a pinch of salt, and water. Knead for ten minutes until the dough is very smooth and elastic, then wrap tightly in plastic and rest for thirty minutes.

Roll the rested dough on a generously floured surface until it is about two millimetres thick. Cut it into large squares or wide rectangles, roughly ten centimetres across, which are the traditional noodle shape for this dish.

Remove the cooked lamb from the broth, reserving the broth at a simmer. Skim two tablespoons of rendered lamb fat from the surface and heat it in a separate skillet to sauté the onion rings until softened and golden.

Cook the noodle squares in the hot lamb broth in batches for six to eight minutes each, removing them carefully with a large slotted spoon and arranging them flat across a wide heated serving platter.

Cut the tender lamb into large, generous pieces, discarding the bones. Arrange the meat over the noodles and top with the sautéed onion rings. Spoon several ladles of the hot broth over everything to keep it moist.

Garnish with fresh dill and parsley. Serve the remaining broth in small cups alongside the platter, allowing each guest to sip the rich, aromatic liquid between bites of noodle and lamb eaten with the fingers.