Hi, Larry and welcome! For a wealth of sausage recipes I would suggest the following site:www.stuffers.com
There is a recipe for Moroccan Lamb Sausage there that seems to be a good one. Here are a few suggestions.
Run the lamb through a 1/8 plate first then mix all the other ingredients with the lamb meat and then run it all through the grinder again on the same plate and stuff it into casings at the same time. Twist off at about five inches and I would suggest no nore than a 32/35mm casing.
If you want to prepare your sausage meat without casings I would suggest the following: Per pound of meat I would add about 1/2 half cup bread crumbs and 1 large egg. Prepare a day ahead and refrigerate overnight. Form into oval patties about 3/4 inch thick, brush with olive oil and grill about three minutes per side. Bear in mind that there is very little fat in this recipe and that you must not over cook the patties or the cased sausage. Hope this has helped you!