With lamb day fast approaching, there’s no better time to cook up some traditional faggots using seasonal Welsh lamb.
Lean Welsh lamb mince 400g
Lean pork mince 250g
Welsh lamb liver 250g,
minced or pulse in food processor
Sage and onion stuffing mix 170g,
Ground mace 1/2 teaspoon
Ground sage 1/2 teaspoon
Balsamic vinegar 1 tablespoon
Water or vegetable stock 50ml
Preheat the oven to 180C/ 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 the flavouring – fry a teaspoon of mixture in a pan until cooked, then taste and adjust if necessary.
Shape the mixture into fairly large balls – it will make approximately 8-10. You can use a little plain flour to help you shape them.
Place in the prepared tin and scatter with sliced onion. Stir the balsamic vinegar into the stock and pour into the tin.
Cook for approximately 35-40 minutes, covering with foil after 20 minutes.
These Welsh lamb faggots are delicious served with creamy mash, mushy peas and onion gravy.