Welsh Lamb Recipe

Welsh Lambs Liver and Mushroom Thyme Paté

  • 120 mins
  • 6
  • British
  • Other
Welsh Lambs Liver and Mushroom Thyme Paté

You will need

  • 450g (1 lb) Welsh lambs liver, washed
  • 175g (6 oz) Chestnut mushrooms, thinly sliced
  • 1 Small leek, thinly sliced
  • 10ml (2 tsp) Green peppercorns in brine, drained or 5ml(1 tsp) Green peppercorns dried, crushed
  • Seasoning
  • Butter, to grease tin
  • 3 Dry cured streaky bacon rashers
  • 4 Sprigs fresh thyme

Nutritional Info

  • Calories 151 kcal
  • Energy 630kj
  • Fat 8.7 g
  • Saturates 3.1 g
  • Salt 0.98g
  • Iron 6.02mg
  • 5-a-day


  1. 1
    Preheat oven to Gas Mark 4, 180°C, 350°F.
  2. 2
    Cut liver into small pieces and place in a food processor until the mixture is smooth. Remove and place in a large bowl. Add the mushrooms, leeks, peppercorns and season, thoroughly mix all ingredients together.
  3. 3
    Take a 1.1 litre/2pt loaf tin and lightly grease with a little butter. Place bacon rashers on the bottom of the tin and place onto them the thyme sprigs.
  4. 4
    Spoon the liver paté mixture into the tin and smooth the top. Cover with a piece of non-stick baking paper and then a piece of foil.
  5. 5
    Place in a deep roasting pan and pour a little hot water into the tin to come about 5cm up the loaf tin. Cover with foil and place in a preheated oven for 1½ hours until mixture is completely set and top starting to brown
  6. 6
    Carefully remove from oven and allow to stand for at least 20 minutes before turning out. Pour off excess juices, cover and place in the fridge to cool.
  7. 7
    Serve sliced on warm walnut bread with plum sauce (lightly stew fresh plums with a pinch of cinnamon and squirt of honey).

Other Lamb recipes you may like

this is meat stuff


1 of 7

Click on the lamb to view the cuts

Swipe left/right to view the cuts

Cut of Lamb
  • Neck

  • Shoulder

  • Best

  • Breast

  • Loin

  • Rump

  • Leg



This is cheaper cut of meat usually sold as neck rings or chops on the bone, used for stewing, braising, and in traditional dishes like Welsh Cawl or Lancashire Hot Pot.


This is a very succulent, tender roasting joint, available either on the bone or more commonly boned and rolled and sometimes stuffed. You can also get it whole or halved into blade and knuckle sections, both of which are ideal for roasting or braising. Shoulder can also be cut into chops and steaks suitable for frying, grilling and braising.

Best End

You can buy this cut as ‘rack of lamb’ - a roasting joint made up of six or seven rib bones (ask your butcher to remove the back bone for easier carving). But more often you’ll find it prepared as individual lamb cutlets suitable for frying and grilling. Two best end necks facing each other fat side outwards is called a ‘guard of honour’.


This is a cheaper cut of lamb best used for stews but more commonly stripped of its lean meat for making mince.


The loin is usually divided into loin end and chump end and cut into chops for grilling and frying. It can also be boned completely, stuffed and rolled to produce a roasting joint or cut into individual ‘noisettes’.


The rump section is also called the ‘chump’ and you can buy it as chump chops or boneless lamb rump steaks. These are very tender and excellent for frying and grilling. You can also use the boneless rump as a mini-roasting joint.


The leg of lamb is the quintessential roasting joint beloved of Sunday lunchers across the land. You can have it on the bone or boned and rolled. But this versatile cut can also be divided into fillet and shank ends, leg steaks and stir fry strips.

Available Cuts

    • Neck Fillets

      Neck Fillets

    • Shoulder Steak

      Shoulder Steak

    • Rolled Shoulder

      Rolled Shoulder

    • Racks


    • Cutlets


    • Shoulder Steak

      Shoulder Steak

    • Kebabs


    • Mince


    • Loin Chops

      Loin Chops

    • Noisettes


    • Valentine Steak

      Valentine Steak

    • Rump Steaks

      Rump Steaks

    • Boneless Rump

      Boneless Rump

    • Shank


    • Dice


    • Boneless Leg Steak

      Boneless Leg Steak

    • Stir Fry Strips

      Stir Fry Strips