Pass boneless leg of lamb meat twice through a meat grinder, cook stock with bones. Thoroughly mix meat with cracked wheat, eggs, salt, and pepper, and shape small meatballs from the mixture. Make an indentation in each meatball, put a piece of chilled butter into this pit and shape meat around the butter.
Put prepared meatballs into the hot, strained stock and cook them until they float to the top.
Sprinkle kololik with chopped parsley before serving. Cut lemon into wedges and serve on a side.
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