Fellow Hounds: I live out in the countryside and we raise most of our own meat. I have a lamb going to butcher soon and I want a fair amount of it for lamb sausage. I've never had this done before and the home/mobile butcher outfit hasn't done much lamb sausage either. They would prefer that I provide them with the "recipe" for spices, etc. to grind into the meat. Can anyone give me a good recipie for spices, fat, etc to use in making lamb sausage.