In a food processor, mince up the meat and fat, and add lemon zest, spices and seasoning. Process until you get a sticky smoothish paste. I could still identify bits of meat in mine, but you don’t want it too coarse, or it won’t stick to the eggs.
Divide the meat mixture into 6.
Layout a piece of cling wrap, take one ball of meat and smooth it out into a thin, round shape.
Place one egg in the centre and lift the sides of the cling wrap to help shape the meat around the egg.
Repeat for 5 times.
Roll each meaty egg through lightly beaten egg wash, drip off the excess.
Roll each eggy, meaty egg through breadcrumbs until it’s evenly coated.
Heat oil to 180 degrees Celsius, fry your scotch eggs until it is an even brown colour and the meat is cooked through.