In a large bowl, combine the ground lamb, bone broth, pork rind crumbs, parmesan cheese, egg, oregano, garlic, shallot, salt & pepper. Mix thoroughly, until the mixture is evenly incorporated. Using a standard size cookie scoop, scoop out your meatballs onto the cookie sheet. You should get around 50 meatballs. After scooping them, roll each meatball between your hands to get a more uniform ball. If you find the meat becomes sticky, use a little water to wet your hands so this doesn’t happen. Bake for 20 minutes and allow to cool to room temperature before serving.