Ffagodau

Name: Ffagodau
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Welsh
Ingredients: 500g lamb mince; 200g lamb liver, finely chopped; 1 large onion, finely diced; 100g fresh breadcrumbs; 2 tbsp fresh sage, chopped; 1 tsp fresh thyme leaves; 1 egg, beaten; Salt and black pepper; Caul fat for wrapping (optional); For gravy: 1 onion sliced, 2 tbsp flour, 500ml lamb stock, 1 tbsp Worcestershire sauce

Ffagodau (fah-GOD-eye)

Welsh Faggots (Lamb)

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 384 kcal

Savoury lamb meatballs wrapped in caul fat, baked in rich onion gravy and served with mushy peas - a hearty valleys classic.

Nutrition & Info

Protein 24.0g

Carbs 18.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

food processor baking dish saucepan

Presentation Guide

Vessel: deep plate

Garnishes: gravy, sage leaves

Accompaniments: mushy peas, mashed potatoes

Ingredients

500g lamb mince
200g lamb liver, finely chopped
1 large onion, finely diced
100g fresh breadcrumbs
2 tbsp fresh sage, chopped
1 tsp fresh thyme leaves
1 egg, beaten
Salt and black pepper
Caul fat for wrapping (optional)
For gravy: 1 onion sliced, 2 tbsp flour, 500ml lamb stock, 1 tbsp Worcestershire sauce

Instructions

1
Mix lamb mince, chopped liver, onion, breadcrumbs, sage, thyme, egg, salt, and pepper thoroughly.
2
Shape into golf-ball-sized rounds. Wrap each in a piece of caul fat if using.
3
Pack tightly into a greased baking dish.
4
Make gravy: fry sliced onion until soft, stir in flour, add stock and Worcestershire sauce. Simmer until thickened.
5
Pour gravy around the faggots. Cover and bake at 180C (350F) for 30 min, then uncover and bake 15 min more until browned.
6
Serve hot with mushy peas and mashed potatoes.

💡

Did You Know?

In the South Wales valleys, faggots and peas are such a beloved combination that they are sold together at every chip shop and market.

Chef's Notes

Equipment Tips

food processor
baking dish
saucepan

Garnishing

gravy, sage leaves

Accompaniments

mushy peas, mashed potatoes

The Story Behind Ffagodau

Faggots are a quintessential dish of the Welsh valleys, originally made to use every part of the animal and waste nothing. This lamb version uses lamb mince and liver rather than offal scraps, but retains the sage-heavy seasoning and onion gravy that define the dish. They remain hugely popular across South Wales.

🕐 Traditionally enjoyed dinner 📜 Origins: 19th century

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