The meats selected for this sausage should be very high quality and bright in color. Remove all the blood clots, sinews, and gristle. Be sure the meat has been kept at 28-32ºF. before grinding. Grind all the meats through a 3/8” to 1/2” grinder plate. Place into the mixer and add all the ingredients, mix until evenly distributed. (If necessary, you may add ice to keep the meat at 32-34ºF). Remove from mixer and regrind through 1/8” grinder plate. Remove to stuffer packing tightly and use about 22-24mm lamb casings. Remove to cooler after stuffing.