Welsh Lamb Faggots
Share this page
Wednesday 2nd October 2019
Ingredients
400g lean Welsh Lamb mince
250g lean pork mince
250g Welsh Lamb liver (minced or pulse in food processor)
1 onion, finely chopped
170g pack sage and onion stuffing mix
Black pepper
½tsp ground mace
½tsp ground sage
Flour to shape
1 onion, sliced
1tbsp balsamic vinegar
50ml water or vegetable stock
Method
- Preheat the oven to 180°C / Gas Mark 4
- Lightly oil a roasting tin or ovenproof dish
- Mix together the minced lamb, pork, liver and onion. Add the dry ingredients and stir well.
- If you wish to check you are happy with the flavouring – fry a teaspoon of mixture in a pan until cooked, then taste and adjust if necessary.
- Shape into fairly large balls – approximately 8-10. Use a little plain flour to help you shape them.
- Place in the prepared tin scatter with sliced onion. Stir the balsamic vinegar into the stock and pour into the tin.
- Cook for 15-20 minutes.
- Remove from oven, cover with foil and return for a final 20 minutes.
- Delicious served with creamy mash, mushy peas and onion gravy.
Recipe Information
| Serves | 5 |
|---|---|
| Cooking Time |
Browse Related Recipes
Print this recipe
Related posts
For centuries, Welsh livestock farmers have played a pivotal role in creating and maintaining the spectacularly beautiful rural landscapes that we know and love.
Despite media coverage to the contrary, the fact remains that Wales is one of the world’s most sustainable places to produce ethically reared and premium quality red meat.
We’ve teamed up with Welsh rugby union outfit Scarlets as part of our #FuelYourPassion campaign
As this year’s Winter Fair was the landmark 30th year, we decided to pull out all the stops with our activities and there was a packed schedule of our ever-popular cooking demos, butchery masterclasses and competitive cook-offs.