A recipe for chefs or very ambitious home cooks. I forget exactly where I got this recipe for Lamb Mortadella, probably somewhere online.  Making mortadella, in particular, Lamb mortadella, became a search for the holy grail kind of quest.  Still to this day, I am not sure the exact cause for the allure. I will say it became a huge hit with everyone that tried it and this recipe is the bomb!

The Forcemeat

• 6 # Lamb Leg (cube, freeze)

• 3 # Fatback (cube, freeze)

• 1 T. Garlic (mashed)

• 2 T. White Wine

• 336 grams Ice (yes ice)

The Seasonings and Garnish

• 66 grams Sea Salt

• 24 grams Sugar

• 1.5 t. Pink Salt

• 1.5 t. Pepper

• 2 t. Coriander Seeds (ground)

• 1 c. Pistachios

• 12 ounces Fatback (diced, blanched)

1. For the Forcemeat, Keep all ingredients at 62 degrees. Grind one time through the large holes then one time through the small holes. Put in a mixer and beat well. Add in the seasoning and garnishes

2. To Stuff the Mortadella, stuff in a large diameter beef bung and poach at 160 degrees for three hours, or until an internal temperature of 160.

3. To Stuff the Mortadellini (my term), Stuff a pork casing and follow the same poaching instructions except reduce time dramatically.