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Serves: 8

1 Whole Shoulder of Lamb

1 Large Onion

60g Butter

4 Chopped Cloves of Garlic

8 Peeled and Quartered Medium Turnips

.5 Bottle of Red Wine

4 Sprigs of Thyme

4 Bay Leaves

2tbsp Tomato Puree

800ml Stock

1tbsp Plain Flour

1tsp Dark Brown Sugar

24 Peeled but whole, stork on Shallots

450g Button Mushrooms

30g Butter

1tbsp Caster Sugar

8 Rashers of Dry-Cured Back Bacon cut into Strips

2tbsp Finely Chopped Parsley

400ml Stock (Lamb or Chicken)

32 Baby Potatoes

Rosemary Shrager and her Apprentices create a Navarin of Lamb

 

  1. Using a large frying pan, soften the onions in olive oil and put them into a heavy ovenproof casserole dish.

  • words:
  • pictures: David Merewether

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