With the bold - but never gamey - flavor of grass-fed, free-range New Zealand Lamb, our Italian-style sausage is mildly hot and just delicious. It all starts with all-natural, antibiotic and hormone-free lamb raised in New Zealand pastures. New Zealand lamb meat is flavorful but milder than American lamb, making it a great, crowd-pleasing protein. In this sausage recipe, the meat is blended with the perfect mix of paprika, peppers, garlic and onions for heat and zest, delivering a nice bite that neither overwhelms nor burns. Toss this beauty on the grill until you get those perfect char marks and the meat is bursting from the pork casing, and serve it on a hot roll with caramelized onions and grilled red peppers. The Italian lamb sausage is a classic during the summer months, but don't let this delicious brat sit out the winter season - cut out the casing and crumble it into a pasta sauce or slice and add to a casserole for a great lamb flavor. Italian lamb sausage is vacuum sealed and frozen. Keep frozen until you're ready to eat. Best thawed in the refrigerator overnight, once thawed use within 5 days.