Lamb in creamy sauce.

Lamb of Limousin (Agneau du Limousin) is a special type of geographically protected livestock which classifies lamb, born and raised in the \\\"Limousin region\\\" of Central France. Last weekend we got ourselves some prized pieces of boneless shoulder of lamb of Limousin (epaule d\\\'agneau sans os in French). So I decided to dish out something gourmand and something typically French. So here is the recipe of my way of making Lamb in creamy sauce (Agneau à la crème fraiche).