Welsh Lamb faggots

  • Prep time 20 mins
  • Cook time 40 mins
  • Serves 5+


  • 400g lean PGI Welsh Lamb mince
  • 250g lean pork mince
  • 250g PGI Welsh Lamb liver, minced or pulse in food processor
  • 1 onion, finely chopped
  • 170g pack of sage and onion stuffing mix
  • Black pepper
  • ½ tsp ground mace
  • ½ tsp ground sage
  • Flour to shape
  • 1 onion, sliced
  • 1 tbsp balsamic vinegar
  • 50ml water or vegetable stock


  1. Preheat the oven to 180°C / 160°C fan / Gas 4.
  2. Lightly oil a roasting tin or ovenproof dish.
  3. Mix together the minced lamb, pork, liver and onion. Add the dry ingredients and stir well.
  4. 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.
  5. Shape into fairly large balls, approximately 8-10. Use a little plain flour to help you shape them.
  6. Place in the prepared tin scatter with sliced onion. Stir the balsamic vinegar into the stock and pour into the tin.
  7. Cook for 15-20 minutes.
  8. Remove from oven, cover with foil and return for a final 20 minutes.
  9. Delicious served with creamy mash, mushy peas and onion gravy.
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