1. Make the sausage: Combine the herbs, spices, salt, 1 teaspoon fish sauce, and olive oil in a food processor. Pulse until the herbs are finely chopped. Place the herb mixture in a large bowl. Add lamb, whipped fatback, 1/4 cup pine nuts, 1/4 cup honey, shallots, red pepper flakes, and garlic. Mix thoroughly and chill overnight.
2. Make the kefir ranch: Combine all ingredients, adding salt and lemon juice to taste. Set aside.
3. Once chilled, divide lamb mixture into 3 equal portions. Hand-form sausages onto skewers. Combine 1/4 cup fish sauce with 1/4 cup honey. Grill sausage skewers until cooked through, basting a few times with the fish sauce-honey mixture. Serve with bibb lettuce leaves and kefir ranch.