Rosemary Lamb Sausage

We make this when haven’t had roast lamb in some time and crave the classic irish combination of rosemary, garlic and lamb. This recipe makes enough for two of us for 5 days, so we freeze it in double portions to have later. Our freezer always has enough pork and lamb sausage to last for about 10 days. Then we can just take a container out of the freezer the night before and its ready to cook in the morning.


  • 2 lbs of ground lamb
  • 1/2 lb of ground liver (lamb or beef) can be done in a food processor
  • 2 large cloves of garlic
  • 3 sprigs of rosemary
  • 2 teaspoons of salt
  • 1 teaspoon ground pepper
  • 1 pinch nutmeg


1: Chop the garlic and rosemary leaves finely by hand or in a food processor.

2: Mix all ingredients well, in a bowl. Portion and freeze what you will use later.

3: Shape the meat into rolls or patties and pan fry on medium heat until just cooked through. Serve with eggs, breakfast hash, or my favorite, avocado.