Hi Mikey,
Here we do it generally, only from male lamb meat. Meat has to be minced only once and not too fine. To mix it with veal is not common here.
But I have a question; did you find the "metal sword" like (sorry I could not find the english word) ?? because with chopsticks or similar things it does not work.
And do you know the hints how to keep this minced meat fixed on the "sword like" thing?
Because of my travelling job, I cannot much join the forum now a days but will try to follow your topic, in case you have more questions.