A classic British speciality with a twist; pork is most commonly used for faggots.

Ingredients

2 lamb breasts
2 lamb kidneys, suet and membrane removed
200g lamb liver, trimmed
100g streaky bacon, chopped
Pork caul fat (ask a good butcher)
2 carrots, peeled
2 sticks celery
1 onion, cut in half
100-200g breadcrumbs
Sprigs of rosemary and thyme
Sea salt and freshly ground pepper

Method

• Brown the seasoned lamb breasts on both sides and braise on the stove in a heavy pot with carrot, celery, onion and herbs. Bring to the boil and skim off foam, then reduce temperature to cook slowly until meat is falling off the bone - about 1½ hours.
   
• Strain and retain cooking juices. When cool enough, pick out the bones, shred meat and finely chop the vegetables.
  Chop the kidneys and liver and fry in oil with a little chopped bacon.

• When browned, add the vegetables, lamb meat and half the skimmed lamb stock. Simmer and reduce until most of the stock is absorbed. Combine with enough breadcrumbs to firm up mixture.

• Cool completely and roll into balls then roll again in caul fat, to form a skin. Roast in shallow dish with the rest of the stock until caul is browned, a warm oven for about 40 minutes, serve with peas, mash and their own gravy.
   

Chef Recommendations

Wine match: With the faggots, I would suggest serving an Oveja Negra Tempranillo/Touriga 2007 from Brazil. This is a medium-bodied red with strawberry and cherry flavours and a soft, spicy finish.