Cut the lamb into medium slices.
Onion 1 pc. cut into half rings and put to the meat. Cut the lemon into circles and put it to the lamb.
Add 2 tbsp to the meat. l vinegar, mash well with your hands and refrigerate for 30 minutes.
Melt fat in a casserole. Put the meat in boiling fat, remove all onion and lemon from it. Sauté the lamb until golden brown over low heat, then cover and cook for another 15 minutes.
Cut the rest of the onion in half rings, add chopped herbs, vinegar, a pinch of sugar and salt, mix well.
Remove the meat from the cauldron. Peel the potatoes and cut them into cubes or slices. Fry the potatoes in fat over medium heat until tender, about 15 minutes.
Drain the fat, and mix the potatoes with meat and season to taste with salt and spices, mix.
Serve the meat with potatoes and pickled onions with herbs.