Lavender and Lovage’s Welsh Lamb cobbler with garlic scone dumplings
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
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Ingredients
- 750g PGI Welsh Lamb steaks, trimmed of any visible fat and cut into 2.5cm cubes
- 2 tbsp plain flour
- 25g butter
- Salt
- 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)
- pepper
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