The richness in faggots comes from the use of offal, which of course means they are great for you! Which means you can eat loads of them right? An ideal FatSteak Club style starter or great component of a mixed lamb dish.

Step 1 - Make the balls

• Roughly chop the heart, liver, and belly and pass through a mincer with a large hole plate.

  Top tip: if you don’t have a mincer, finely chop.

• Mix in the lamb mince.

• Toast the coriander and cumin seeds until fragrant, then grind. Mix into the mince.

• Finely chop the shallot and fry in a little oil with the garlic until soft. Deglaze with the port and add to the mince.

• Lastly, stir the parsley, egg, and oats through the mince and season.

• Shape the mix into small, evenly-sized balls. Wrap each ball in streaky bacon and chill.

• At this stage, the balls can be left up to overnight in the fridge.

Step 2 - Cook the balls

• Gently fry the balls in batches to colour the outside without splitting.

• Rest the balls (they can be refrigerated again here).

• Finish by baking in a preheated oven at 180 C for 15 minutes.

Serve on a bed of mashed/pureed carrot.

 Ingredients

• 250g lamb heart

• 250g lamb liver

• 250g pork belly

• 300g lamb mince

• 2g coriander seeds

• 2g cumin seeds

• 1 shallot

• 2 cloves of garlic (minced)

• Splash of port

• 30g flat-leaf parsley, chopped

• 1 egg (lightly beaten)

• 50g rolled oats

• 12 slices of streaky bacon