Wash and clean the organ meat. Finely chop it and set aside. You can use just the liver, but a traditional recipe calls for various lamb organ meats.
In a deep pot, pour half of the oil and add goat butter. let it melt and then add finely chopped spring onion. stir with a wooden spoon for 2 minutes. Now add the organ meat and stir well. Let it change the colour from all sides. Cover the pot with a lid and let it sauté for 5 minutes.
Add 1 litre of warm water, bay leaves, sea salt and mix well. Cover the pot and let it cook for 30 minutes at low temperature. Now add the rest of the water, stir and let it cook for another 30 minutes.
Beat the egg yolks with freshly ground black pepper and add lemon juice and lemon zest to it. Now, very slowly, using a ladle, add some of the hot soup. Pour very slowly while beating the egg and lemon mixture with a whisk or a fork. after you've added 4 ladles of soup, the mixture is ready.
Remove the pot from the stove and start adding the egg and lemon mixture to the soup. You have to do it really slowly while whisking the soup energetically. This will prevent crumb creation.
Return the soup on the stove at a lowest possible temperature and keep stirring with a whisk. After 5-10 minutes the soup will thicken. Remove it from the stove. Add the rest of olive oil and keep stirring.
Before serving, sprinkle the soup with freshly chopped dill.