Cut the lamb and fat into smaller pieces and grind it with a meat grinder.
Prepare the garlic, boiled potatoes and fennel and run them through the grinder.
Mix the ground ingredients with the milk and eggs. Chop and blanch the herbs and stir them into the ground meat with the other spices and pepper.
Fry a small trial piece to ensure that the ground mixture is seasoned to taste. Then stuff the casings or roll the mixture into a meat net or gauze.
Chill the sausages and let them settle 30-60 minutes to consolidate the sausage meat before it is fried or grilled.