Lamb plays well with a variety of flavors, making it an ideal sausage meat. The most popular cut for making lamb sausages is trim because of its affordability. You can also use this trim to make your own ground lamb, which is particularly good when spiced and used to make lamb burgers.

Ovation lamb is 100% grass-fed & pasture raised free range in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal in New Zealand. All cuts in this program are aged for 96 hours before blast freezing – longer than other lamb programs – in order to bring the lamb to the pinnacle of tenderness & flavor.

Grass-fed lamb is lower in saturated fat and higher in healthy vitamins, omega-3 fatty acids, and conjugated linoleic acid (CLA) than grain-fed lamb.

Store Ovation lamb trim in your freezer until you need it, then thaw.

Thawing Tips

Grind this trim thawed but cold using a meat grinder or attachment on your mixer. Mix with complimentary flavors of your choice and either use as sausage patties or pack the sausage into sausage casings to make links.

Flavors we recommend for lamb sausage making include cumin, fennel pollen, mint and other herbs, mustard, cardamom, and wine. For spicy sausages, consider adding ground dried peppers.

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