Lavender and Lovage’s Welsh Lamb cobbler with garlic scone dumplings – Eat Welsh Lamb and Welsh Beef

Ingredients

• 750g PGI Welsh Lamb steaks, trimmed of any visible fat and cut into 2.5cm cubes
• 2 tbsp plain flour
• 25g butter
• Salt and freshly ground black pepper
• 2 medium onions, peeled and chopped
• 4 large carrots, peeled and diced
• 300ml lamb stock (from a lamb stock cube)
• 300g self-raising flour
• 100g vegetable suet, or beef suet
• 220ml buttermilk (or skimmed milk)
• 1 tsp dried garlic granules (not garlic salt)
• Salt and pepper to taste