Bake the surface fat from the lamb at 180 celsius for about 30 minutes to liquefy. Drain and keep separate. Optionally, add rosemary and a clove of garlic to the pan for flavor. Store in a container in the refrigerator for a few days or freeze for later use.
Combine the liquids, bring to a temperature of 30 celsius and melt the salt and honey into the mixture. Add the yeast, 100 g of flour, homogenize with a mixer, cover with a lid and leave in an environment no higher than 36 celsius for about an hour to activate the fermentation.
Then knead with the rest of the flour and leave covered in the same environment for about two hours or in the refrigerator at 4 celsius for up to 48 hours.
Lightly flour the workbench and roll out the dough to a thickness of 2-3 mm. Cut into rhombuses and fry in olive oil at 170-180 celsius for 2-3 minutes per 4-5 pieces, turning them to get an even color and cook on the inside.
Transfer to a tray lined with kitchen paper and keep for up to 24 hours before serving.
Cut the sausage very thinly in the machine and serve like a rose on top of the dough.