This fact sheet was developed by students enrolled in Purdue's ANSC 442 Sheep Management course in Spring 2002, as a semester project. These fact sheets provide useful information on various topics related to sheep. View the list of fact sheets.

How to make Lamb Sausage

Recipe courtesy of
Dr. John Forrest,
Department of
Animal Sciences,
Purdue University

Adam Phillips,
Jennifer Mullican,
Melissa Lovett
and Stacie Ellis

ANSC 442
Spring 2002
Group Project


2.1 lb. Lamb (boneless)
1.1 lb. Picnic Shoulder (boneless)
0.5 lb. Belly Trim
0.5 lb Beef Trim
6 tsp Salt

12 tsp Water
Pinch Sage
3 tsp Sugar
Pinch Black Pepper
Pinch Garlic Powder


Course Grind all meat materials


Weigh and combine all spices and meat ingredients


Place spices and meat ingredients in small mixer, or mix by hand. Then Add water after mixing.


Grind again, through 1/8-inch plate


Stuff into casings


Pan fry the links at ~300 F



Lamb meat does not get much attention from Americans as a meat source. Most of the lamb is consumed by ethnic groups of large cities in America. The meat is very popular in Europe, North Africa and the Middle East.

Just as beef, lamb meat is graded as either Choice or Prime. This grading depends on fat thickness of the carcass, marbling and the age of the animal. Lamb refers to mean from a sheep that is less than a year old, and mutton refers to animals over one year of age.

Lamb has fewer cuts than that of beef, but they are similar. There are shoulder and foreshank, which can be purchased as the whole cut, spareribs or riblets. The leg is sold as a whole, sirloin chops or roast, leg steak or the shank half roast. The loin area gives a roast or the loin chops. There are the ribs also known as the rack, and the shoulder which is either whole or cut into arm chops and blade chops. Ground lamb is also available and is make from shank and neck meat.