Then bake it in cake pans. Good grief.
Good grief, indeed. Did you look and that recipe? It is half ground lamb and half ground beef.
You can make it with any proportion of ground meats you want.
I think doing this will require at least one test run to be sure it works and can allow for tweaks. Hopefully you like it and can eat the first result so it is not a waste of food and money. It might take a lot of tests but I get there are limits to that for this.
You can also change the amounts of seasonings to your tastes.
Not too much tweaking, considering the price of ground lamb versus the price of ground beef.
@Czarcasm do you mean you want to cut the cooked lamb “cake” meat into different shapes and stack them appropriately to make a 3-D lamb shape?
Mix some ground lamb, finely ground, seasoned like you want. Use commercial bread crumbs(I believe they are drier) or panko. More eggs than you think. Mix it up pat it firmly in your sheet pans. Edge to edge. Fridge overnight. Then bake.
It will probably be slightly rubbery.
But it will cut and be able to be transferred to a serving dish to shape. And decorate, ice, and garnish.
Apparently there is an Easter tradition of baking a conventional baked flour cake in a mold to be shaped like a lamb. The OP proposes to reverse this by making a cake of lamb meat but shaped like a conventional round or rectangular baked flour cake.
No.
I want to make a ground lamb dish that looks, as much as possible, like a cake you would get from a bakery.
NOT in the shape of a lamb.
I think you’re on the right path with the bunt pan. Just add a bit more egg and crumbs to bind the lamb into a meat loaf and ice with a ketchup-based sauce.
How about cupcakes?
Ahh. I don’t believe it will ever come from a bundt pan in in one piece.
You might be able to finesse that.
I guess if I were to do this I’d get a spring form pan. And parchment paper to line it.
And wish you good luck. Take a picture. 