Yesterday, I bought a coil of all-lamb merguez sausage that weighed a few ounces over a pound from a reputable source. This was my first time buying merguez. I pan fried it just as I would a coil of luganiga but the merguez exuded much more liquid (mostly fat) than any pork sausage I have ever cooked. When I was done cooking it, I had almost a full small rocks glass of mostly fat that had rendered from the merguez. The finished product was very tasty and I would buy it again, but I wondering if this is typical of merguez. Thanks.