Here are the pictures from the start to the sausages:
Lamb shoulder 4935 gr. with bones
Now 2180 gr.
Spices are added
Hard work but it is a good feeling.
Perfect look and taste.
Indirect, 90 minutes at 190 degree celcius.
Ready to start.
We start the easter week with a litte lamb filet.
Medium lamb steak with cups, garlic, onions, paprika vegetables, mushrooms and goat cheese.