Adding 'netvet; to sausages
Netvet - or caul fat doesn't work well with sausages - it is hard fat - rather use soft fat for sausages. Like lamb's tail or something similar like pork fat.

I usually make skilpaadtjies from ground sheep's liver, that are spiced etc and then wrapped in netvet before being grilled on the braai.

Never tried cured lamb sausages - lamb has quite a pronounced taste and drying it will make it even more pronounced. We have used lamb in droe wors though - with beef and game meat.