Why choose Lamb casings

Lamb casings, also known as sheep casings, are natural sausage casings made from the small intestines of sheep. They are highly prized in sausage making for their distinct qualities:

Small Diameter: They are among the smallest of natural casings, typically ranging from 19mm to 25mm (approximately 3/4″ to 1″) in diameter. This makes them ideal for specific types of sausages.

Delicate Texture and Thinness: They are very thin and delicate, which gives sausages a tender “bite” or “snap” when cooked. This is a highly desired quality.

Flavor: They have a mild, subtle flavor that does not overpower the taste of the sausage meat inside.

Appearance: They produce slender, elegant-looking sausages that are often linked together.

Common Uses:
Their small size and delicate nature make them the traditional and preferred choice for:

Breakfast Sausages (e.g., English or American-style)

Grilling Sausages (like merguez)

Frankfurters and some fine hot dogs

Chipolatas

In summary, lamb casings are characterized by their small diameter, delicate texture, tender bite, and mild flavor, making them perfect for finer, smaller-diameter sausages.