Thank you! I did take into consideration the decrease in salt/spice if lamb is used, but I'm using a pecorino as the cheese/binding agent, so I'm hoping that helps with not having to add too much additional salt.

I should have specified that cooking time/temperature were my concerns. Thanks for your reply!

Hello, all. I am going to make a dish that calls for ground turkey sausage as a stuffing agent, but would like to substitute ground lamb. Since I am just getting into ambitious home cooking, I was wondering if the ground lamb would cook up much different than the ground turkey sausage. Would someone more knowledgeable than myself know if this will change the properties/cooking time of my dish to a considerable degree? Thanks!

I have an annual king cake tasting party for my dinner/social group, NOLA Eats. This year's winner was Sucre, with Cake Cafe being the runner-up. I think that per posting guidelines, I am not allowed to link to the exact article, but you can check out my blog (http://nola-eats.com) and read the details.