@chefslt: • Keep the lamb, fat and equipment cold. • Mix the salt, pepper, cumin, coriander, paprika, oregano, mint, fennel, chilli and lemon zest. • Add the seasonings, garlic and ice-cold water to the ground lamb and fat. • Mix thoroughly until the mixture becomes sticky and evenly seasoned. • Cover and refrigerate for 2–4 hours. • Stuff into prepared sausage casings and twist into equal portions, or shape into patties. • Refrigerate until cooking. • Grill, pan-fry or bake until the centre reaches a safe temperature. For ground lamb, 71°C is the standard minimum; use 74°C as a simple conservative target. Storage: Keep raw sausage refrigerated at 4°C or below and cook within 1–2 days, or freeze at −18°C for longer storage.

Sanjaya Lama Tamang

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Region: NP

Monday 12 October 2026 01:27:09 GMT