Scotch Eggs with Lamb Sausage and Caviar

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Ingredients for 12 servings

12 duck eggs, at room temperature
3 T kosher salt, plus more as needed
2 lbs lamb shoulder, cut into 1–2” cubes, chilled
1 lb pork fat, cut into 1–2” cubes, chilled
1 T fennel pollen
1/2 t cracked black pepper
3 T whole milk
2 large eggs, whisked
1 C bread crumbs
+ neutral oil, for frying
+ caviar, for garnish

Read the Instructions here