Llangloffan Lamb Crumble

This is the second recipe which I originally submitted to A Travel Guide To Cooking For A Good Cause, a recipebook to raise money for Velindre Hospital, Wales. At the time, together with my husband Ken, we owned the youth hostal Pen-y-Cwm, situated in the beautiful countryside of Haverfordwest, Pembrokeshire. Pen-y-Cwm was awarded 'Best off the Beaten Track' by the Red Book - Eat Well In Wales and featured several times on the BBC Holiday Program.

Category:  Main Course Midweek Express  - 


For 4 people


  • 350 g minced (Welsh) lamb
  • 2 tbs olive oil
  • 1 onion, chopped
  • 1 tbs flour and1 tbstomato puree
  • 300 ml lamb or beef stock
  • and pepper to taste
  • the topping:
  • 50 g butter
  • 100 g flour
  • 50 g Llangloffan cheese, grated – or a strong flavoured hard cheese
  • dried mixed herbs

Llangloffan Lamb Crumble Directions

  1. Pre-heat the oven to 190 degrees C
  3. 1. Heat the oil in a pan and then brown the lamb.Mix in the flour, tomato puree, stock and seasoning.
  4. 2. Turn into a shallow ovenproof dish and set aside.
  5. 3. Rub the butter and the flour until it resembles breadcrumbs. Stir in the cheese and mixed herbs.
  6. 4. Sprinkle the crumble over the meat.
  8. Bake in the pre-heated oven for 45-60 minutes. Serve with plain steamed vegetables as this dish is quite rich in flavour.

  9. I have added this to Midweek Express as it is so quick and easy to prepare, though it takes about 45 minutes in the oven.