This is a recipe that follows our basic sausage making approach, but has been customized for ground lamb.

Ingredients

• 5 lbs of boneless lamb roast
• 1 ½ tsp Oregano
• 2 tsp Rosemary
• 1 cup garlic cloves chopped
• 1 ½ tsp Diamond Kosher Salt
• ½ tsp coarsely ground pepper

Instructions

1. Make sure your ingredients are laid out, and the meat and fat (if you are adding any) are very cold (fat can be completely frozen), before you begin (put meat and fat in freezer for 2 hours). Put bowls and grinder in freezer or refrigerator for an hour before using them.
2. Slice your meat and fat into chunks between an inch and two inches across. Cut your fat a little smaller than your meat.
3. When the meat and fat are cut, mix them quickly. Pour in your spices and mix quickly. Put into a covered container or top the bowl with plastic wrap and put the sausage mixture into the freezer for at least 30 minutes and no more than an hour.
4. After your sausage mixture has chilled, remove your grinder from the freezer and set it up. I use the coarse die for ground lamb, but you could use either coarse or medium. Do not use a very fine die, because to do this properly you typically need to grind the meat coarse first, then re-chill it, then grind again with the fine die.
5. Push the sausage mixture though the grinder, working quickly. If you use the KitchenAid attachment, use it on level 4. Make sure the ground meat falls into a cold bowl. When all the meat is ground, put it back in the freezer and clean up the grinder and work area.