Recipe of the week: Lamb faggots

Lamb faggots are a classic Welsh dish that is a favourite across the country. They make for a great family supper dish for all times of the year and offer great value for your money. This is my take on what has got to be one of Wales’ finest contributions to world cuisine. The recipe below will make around 10-12, enough for 4 hearty appetites!

Lamb faggots


350g best quality finely minced lamb
1 lambs kidney
175g lambs liver
175g fresh white breadcrumbs
1 medium white onion
1 tablespoon chopped parsley
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 egg
1 heaped teaspoon salt
1 level teaspoon coarsely ground black pepper


You’ll need to use a food processor, with the s-shaped chopping blade fitted, but if you process the ingredients in the order given below, there’s no need to wash it up between stages.

1. Remove the skin from the kidney and cut it in half. Cut out any white fat from the centre and discard. Put the liver and kidney in the food processor and process, using the pulse button if you have one, or in short bursts, switching on and off, until the meats are finely chopped but not pureed.

2. With a plastic spatula, scrape all the chopped meats into a mixing bowl. Add the minced lamb.

3. Next into the food processor put the peeled and quartered onion.

4. Again process using the pulse button until finely chopped, but not pureed. Add to the mixing bowl.

5. Place the white bread, roughly broken up, into the food processor, and whizz til you have fine crumbs. Add all the fresh herbs, roughly chopped, and whizz again til finely chopped. Add to the mixing bowl. Add the egg and seasoning and mix well.

6. Test the seasoning by frying a little of the mix. It should be highly seasoned or the faggots will be bland.

7. Lightly oil a deep roasting tray and form balls, about the size of a squash ball. Leave about half inch gaps between them. Pour hot water into the tray to come about halfway up the balls and cook in a pre-heated oven at 180C for 30 mins or til the faggots feel springy and firm, and the juices run clear when pierced with a knife.

8. Serve the faggots with mashed potato, mushy peas and onion gravy.

Thank you to Kate Taylor, Head Chef at Cafe TwoCann, Swansea, for the recipe.

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Comments (1)

  1. Laura says:

    The lamb faggots look delicious. :) I will have to try them some time soon… and it doesn’t seem too complicated to do. So I should try to do it at home. But maybe I should check them out in a restaurant, too.

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