Prep the Mixture: In a large bowl, combine the ground lamb with the chopped rosemary, salt, and pepper. Mix well until the seasoning is evenly distributed throughout the lamb.

Form Lamb Balls: Take small amounts of the lamb mixture and roll them into balls, about 1 inch in diameter. This size ensures that they cook quickly and evenly.

Heat Tallow: In a large skillet, heat the beef tallow over medium-high heat. You'll want enough tallow to cover the bottom of the skillet and come up about halfway on the lamb balls.

Cook Lamb Balls: Once the tallow is hot, add the lamb balls to the skillet in batches, being careful not to overcrowd the pan. Fry them for about 4-5 minutes on each side, or until they're well-browned on the outside and cooked through to your liking on the inside.

Drain: After frying, remove the lamb balls from the skillet and let them drain on a plate lined with paper towels to remove excess fat.

Serve: Serve the herb-crusted lamb balls hot, either as is or with a side of carnivore diet-compliant sauce for dipping, if desired.