Prep time:
Cooking time: 1 hour 30 minutes
Total time:
Serves: 8
1 Whole Shoulder of Lamb
1 Large Onion
60g Butter
4 Chopped Cloves of Garlic
8 Peeled and Quartered Medium Turnips
½ 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, stalk 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
- words: Rosemary Shrager
- pictures: David Merewether
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