Grass-fed lamb trim has a versatile mild lamb flavor and is 80% lean, 20% fat, making it the most popular cut to grind for crafting sausages, meatballs, sliders and burger patties. Pair with cumin, chili pepper, sumac, fennel and garlic to create lamb merguez sausages, or season with oregano, garlic and lemon to create a gyro-inspired burger topped with feta, pickled red onions and tzatziki sauce.
Applications: GRIND TO MAKE SAUSAGES, BURGERS OR SLIDERS.