Welsh Lamb Faggots

About This Recipe

A traditional Welsh dish of herb-enriched lamb meatballs served in a savory sauce with peas, comfort food that's been nourishing Welsh families for generations. Rooted in the everyday cooking of Welsh kitchens, Welsh Lamb Faggots balances technique and tradition: the lamb mince is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the lamb mince, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 500 glamb mince
• 100 gpork mince
• 75 gbreadcrumbs
• 30 gfresh herbs(sage, parsley)
• 1 oniononion(finely minced)
• 200 gfrozen peas

Instructions

1. 1

   Prepare meatball mix

   Mix lamb mince, pork mince, breadcrumbs, herbs, and minced onion. Season with salt and pepper.

   Use your hands to combine gently — don't overwork

2. 2

   Form meatballs

   Roll mixture into 12-16 golf ball-sized meatballs. Roll lightly in flour.

   Dampen your hands to prevent sticking

3. 3

   Brown meatballs

   Heat oil in a large pan and brown meatballs in batches. Remove and set aside.

   Don't crowd the pan; work in batches

4. 4

   Make sauce and finish

   Add stock and tomato puree to the pan, return meatballs, add peas, and simmer for 20 minutes.

   The sauce should be rich and coat the meatballs

Variations

• •

  Use all lamb if you prefer a stronger flavor

• •

  Add dried apricots to the sauce for sweetness

• •

  Top with a layer of mashed potato and bake for a pie version

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Store in fridge for up to 3 days. Freezes well for up to 3 months. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions