Add to your herbs, Marjoram, Savory, Basil, and lets not forget "Mint", if we are going with a pure "Lamb" meat composition...
My early comment on using it to make up a Texas Chili recipe is based on some "private" conversations with Audeo, in that the "beef of the day" was "Texas Longhorn" grass fed, almost definable as a "wild" animal, at least by today's standards!
Fresh killed, and hardly "hung" the meat would taste sort of "wild", and a good deal different from today's "aged" beef...but the "wild" tasting lamb fat would "transform" some beef cuts to "back to the 1880's" taste...I think!
Note, too, that the cattle drovers of the day moved very slowly towards Chicago, and traded the "good cuts" of beef to the settlers whose land they crossed, frequently in trade for veggies, if not "relief" in tending the herds themselves, so adding peppers (sweet or hot!), celery, tomato (gasp!) beans, onions, leeks etc is not impossible...it "does" taste better the longer it "sets" and cooks...
Lifter