Spring Lamb Crépinettes

I first learned about crépinettes in the early 2000s, and they’ve been a staple in both my butcher case and culinary brain ever since. My understanding of a crépinette is essentially any item wrapped in pork caul fat. Caul fat is a fatty, lacy membrane that surrounds the stomach and internal organs of the pig. All animals have this membrane, but pork caul is the one most commonly used in the culinary world.

I first made these Spring Lamb Crépinettes for a farm dinner at Local Roots Farm nearly two decades ago. At the time, I served them with wilted kale and a fried egg. These little lamb sausage patties are deeply flavorful and incredibly versatile — they pair well with a huge range of sides and sauces, so it’s hard to go wrong.

This recipe is scaled for 10 pounds, which sounds like a lot, but I’d encourage you to lean into it. Freeze them in smaller portions and pull them out for an easy dinner or your next gathering. They tend to disappear quickly.


Ingredients

  • 10 lb ground lamb shoulder

  • 3 oz garlic

  • 2 oz kosher salt

  • 1 oz toasted fennel seed

  • 0.4 oz black pepper

  • 0.2 oz red chili flake

  • ½ cup red wine

  • 1 oz finely chopped fresh herbs (rosemary, thyme, savory — equal parts if possible)

  • Pork caul fat, soaked in cold running water

Method 

Caul fat can sometimes be tricky to track down, but a good local butcher shop should be able to source it for you. If the caul fat is frozen, soak it in cold running water for about 30 minutes until thawed enough to work with. Once thawed, gently squeeze out any excess water and keep chilled until ready to wrap the sausage.

Toast the fennel seed in a dry pan over medium heat until lightly browned and fragrant. Allow to cool completely, then grind together with the black pepper. Combine with the kosher salt, then finely chop the garlic and herbs.

Grind the lamb shoulder through a medium die and keep chilled throughout the process. Alternatively, you can purchase pre-ground lamb from your local butcher — just be sure to ask for at least 30% fat content.

Add the garlic, spice mixture, chili flakes, herbs, and red wine to the ground lamb. Mix thoroughly until the farce becomes tacky and cohesive rather than crumbly.

Portion the sausage mixture into 4 oz balls. Form into patties roughly 1 to 1½ inches thick and about 2 to 2½ inches across.

Spread the caul fat out as wide as possible in a single layer. Place a lamb patty near the edge and cut roughly a 2-inch border of caul fat around it. Wrap each crépinette carefully, ensuring all sides are fully enclosed.

Allow the crépinettes to rest under refrigeration for at least 2 hours before cooking so the caul adheres properly to the meat.

Cook in a cast iron pan or over a medium grill until the caul fat renders and crisps and the lamb sausage is cooked through but still juicy — about 130°F internal temperature. Allow to rest briefly before serving.

Suggested Pairings

  • Braised baby artichokes

  • Romesco sauce

  • Morels, peas, and pasta

  • Big garden salad with crunchy croutons

  • Stewed tomatoes and pancetta