For the lung roast in herb sauce with long grain rice, cut the lung roast either into narrow strips or small slices and season with herb salt.
Brown the meat. When it is cooked through, add about 300 ml of water to the pan and stir in creme fraiche and sour cream. Stir in some herb salt, add more fresh herbs if desired.
Cook 2 cups of rice with 3 cups of water and stir in a bouillon cube. Serve the roast lung in herb sauce with long grain rice.