Meat fritters are just slices of cold lamb, dipped in batter (just an ordinary batter wtih SR flour, milk, egg and a pinch of salt) and either deep or shallow fried till the batter is done. I prefer to shallow fry as I can do more at once. Sooo yummy with tomato sauce - really filling and great for a slap up lunch on the weekend. We also do lamb in onion gravy and have it on fresh bread rolls too - just make the onion gravy and then slice off some cold lamb, cut into small pieces and put in the gravy to reheat.