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1. Heat the lard in an 8-inch skillet over high heat until a light haze forms over it. Reduce the heat to medium, add the onions and garlic and, stirring occasionally, cook them for 6 to 8 minutes, or until the onions are lightly colored. Scrape them into a large mixing bowl.
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2. Add the lamb, beef, egg white, salt and paprika. Mix well with your hands or a wooden spoon.
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3. Shape the mixture into small cylinders approximately 1 inch in diameter and 2 inches long and arrange them on a plate. Cover the plate with wax paper or plastic wrap and then refrigerate it for at least an hour before cooking, or until the meat mixture has become firm.
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4. Arrange the cylinders on 6- to l0-inch metal skewers, 4 or 5 to a skewer, leaving at least ¼ inch space between them and running the skewers through the sides, not the ends, of the cylinders.
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5. Like most other meats cooked on skewers (kabobs) this Serbian favorite can be cooked in one of three ways.
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6. Broil the "Cevapcici" on a charcoal grill or in a preheated oven broiler that is 4 to 6 inches from the flame.
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7. Another method is to fry them over high heat in a heavy 12-inch skillet in which 2 tablespoons of lard have been heated to the smoking point.
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8. If the "Cevapcici" are broiled on a grill or in an oven broiler, cook them about 8 minutes on each side, or until they are dark brown on the outside and well done on the inside.
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9. If "Cevapcici" are cooked in a skillet, they should be turned every so often, a skewerful at a time, with a wide metal spatula.
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10. "Cevapcici" may be served on the skewers so that the diners may remove them or they may be removed from the skewers before serving.
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11. Sprinkle the meat sausage rolls with the finely chopped onion just before serving. "Cevapcici" may also be served as a cocktail hors d'oeuvre. A spicy accompaniment to "Cevapcici" are tiny hot peppers.
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