Lamb Sausage Patties

• 1 pound lean lamb, ground twice
• ⅓ pound pork fat, ground twice
• 1

In a mixing bowl, combine the lamb and pork fat.

Add the seasonings and mix well.

Using about ¼ cup for each, shape small round patties. Set aside.

Melt the butter in a skillet over moderately high heat.

Add the sausage patties and reduce the heat to moderate.

Brown the patties evenly on both sides, turning once.

Serve with freshly opened oysters.