Blanch the lettuce in boiling water for 2-3 minutes and then drain it. In a casserole-type pan warm 1/2 tea cup of the olive oil and brown the young goat portions all over. Add the dried and spring onions and wilt them until they get translucent.Fill the pan with just enough water to cover the meat and simmer for 30 minutes. Then add the potatoes, cut in four, the artichokes, the carrots, cut in thick slices and the courgettes. Season with salt and pepper and put the lettuce on top. Drizzle with the other 1/2 tea cup of the olive oil. Continue simmering for further 25-30 minutes until the meat gets tender and the potatoes soft. Finally sprinkle with the dill and fennel and leave them to come to a boil. Taste for seasoning.Whisk the egg whites, add the yolks and the lemon slowly, while still whisking. Dilute the egg and lemon sauce with some food liquid and pour the mix over the food. Holding the casserole by its handles, shake it gently right and left for the sauce to cover all its content.