Ok i got to the grind and mix.
Ground the lamb
1 3/4 lb ground lamb (left) 3 1/4 lb 90/10 GB (right)
The dry mix.
2 tsp salt
1 tsp cure #1
2 1/2 tsp cracked black pepper
1/4 tsp sugar
1 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp garlic powder (not salt)
1/8 tsp garlic granules
1/8 tsp ground cloves
1/4 tsp mixed herbs consisting of marjoram, basil,oregano & thyme. Mix these together good and use the 1/4 tsp.
3 Tbs vinegar, 4 Tbs worchestire sauce, 1 Tbs red wine.
I mixed the dry into the meat first then the wet.
Also i mixed this by hand. Its hot and i didnt want to over work the meat and render out any fat.
Now cover tight and in the frideg 24 hours before stuffing.