Tightly pack the eggs in a pot, barely covered in salted, cold water. Over high-heat, bring to a rolling boil, then turn off the heat and let stand for 5 minutes. Now remove the eggs from the hot water and submerge them in ice water for at least 5 minutes. Peel under water and set aside.
Grind the lamb sausage, lamb bacon and jalapeno pepper (remove seeds if you want it less hot), then mix the meat together with your hands.
Once the meat is mixed, fill your palm with the meat mixture, flatten it into a patty then wrap it around the egg.
Once you have wrapped each of the eggs in meat put them in a pre-heated 425 degree oven for 45 minutes.