Several meters of natural lambs sausage casing approximately 2 to 3cm in diameter (or 2 to 3kg of lamb caul fat)
Fill a bowl with lukewarm water and stir in the lemon juice. Soak the casings for 10 to 15 minutes.
With a very sharp knife, trim away any tendons, sinew or bits of bone from the meat and discard. Cut the meat into a 2cm dice.
Combine diced meat and any fat in a large mixing bowl and add the remaining ingredients to the meat.
Use your hands to mix everything together well.
Push the mixture through a mincer fitted with a 6mm plate.
Fix a sausage-making attachment to the mincer. Carefully ease the entire length of casing over the nozzle, leaving about 6cm dangling. Tie a knot in the end of the casing.
Pack the mouth of the mincer with the sausage, being careful not to trap any air.
Hold casing in the palm of one hand and turn the mincer´s handle with the other. Maintain a steady rhythm so the casing fills smoothly and evenly right down to the knotted end. Add more sausage meat to the mincer when needed.
When the casing is filled to within 6cm of the end, detach it from mincer and tie a knot to seal.
Lay the sausage on your work surface and, if necessary, use your hands to roll it gently to distribute the filling evenly.
Twist the sausages a complete turn at even intervals to create individual sausages. (Twist each sausage the opposite way to the last prevent them unwinding.) Tie butcher´s string around each join. Refrigerate the link of sausages at least overnight before cooking. They will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.