Ingredients :

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5 kg. meat on the bone (lamb or mutton) 1 1/2 kg. sheep suet (optional)
120 g. onion, quartered 150 g. salt
2 tsp. ground pepper 2 tsp. allspice, ground
1 tsp. cloves, ground

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Method :

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Note: If you leave out the suet, use fatty meat. Some fat is necessary to hold the pâté together. Wash the meat and cook in a little water with the suet (if using), onions and salt. When the bones can be easily pulled from the meat, it is done. My mother likes to pour off some of the cooking liquid at this point, and continue to gently fry the meat in its own fat for a while (at a low temperature - it must not burn). Put the cooking liquid aside and skim off the fat - do not throw away! Remove the bones and gristle from the meat and run it through a grinder or food processor with the onion pieces. Don't grind it too finely - it must have some texture.
Knead the pâté (use a mixer with kneading hooks) and thin with the cooking liquid and fat. It should be fairly thick. More fat makes it more spreadable. Add the spices to taste. The colour of the pâté should be pale, almost white.

To store, pour into molds (a deep cake mold or bread pan is fine). Allow to cool to room temperature before putting in the refrigerator to cool completely. Remove from the mould and cut up into suitable pieces. Wrap up in kitchen foil, pack into plastic bags and freeze.
Alternative storing methods include pasteurizing in jars, pouring into cheesecloth bags and dipping in melted tallow or keeping it in brine (not used anymore - to my knowledge). For short term storage, pour into jars or bowls and pour melted fat on top.
Slice or spread on fresh bread.