Yorkshire Reared Navarin of Lamb

Name: Yorkshire Reared Navarin of Lamb
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6
Ingredients: 50g Butter; 1kg Diced lamb ( I used Yorkshire Reared); 1 x Onion, finely chopped; 2 or 3 Carrots, quartered; 1kg of turnip, cut into chunks; 30g Flour; 500mls of hot stock; Seasoning

10 mins
2 hours
easy
6

Recipe by

Gaynor Mairs

Ingredients

50g Butter
1kg Diced lamb ( I used Yorkshire Reared)
1 x Onion, finely chopped
2 or 3 Carrots, quartered
1kg of turnip, cut into chunks
30g Flour
500mls of hot stock
Seasoning

Shop our Grass Fed Lamb

Introduction

This is a French ragoût inspired stew ideal for those cosy autumn evenings.

Method

Melt butter in a heavy based pan on a moderate heat.
Add lamb, onions, carrots and turnips and cook until golden brown.
Sprinkle the flour over the mixture and cook until brown.
Stir in hot stock gradually, season and bring to the boil.
Cook very gently for 2 hours or until meat is tender.
Serve

Gaynor's Tip: This is one of the easiest recipes you will ever make. It has the most wonderful flavour and requires no accompaniment apart from some fresh crusty bread to absorb the last of those flavoursome juices.