Navarin of Lamb

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Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 large breast or boned neck of lamb
  • a good pinch of sugar
  • 1 large tablesp. flour
  • ½ lb. skinned tomatoes
  • 1 crushed clove of garlic
  • salt and pepper
  • bouquet garni
  • 8–10 small onions
  • 8–10 small potatoes
  • one A1* can peas
  • one A1 can small whole carrots
  • chopped parsley


Cut the lamb into about -oz. pieces and gently fry them in some of the fat trimmed off them. Transfer to a casserole. Pour off the fat. Sprinkle the sugar into the pan and heat until it becomes a deep gold. Work in the flour and then the chopped tomatoes (seeds discarded), then stir in enough hot water to make a sauce to cover the meat. Pour over the meat. Add the crushed garlic, a little pepper and salt and the bouquet garni. Cover, cook for a further hr. Add the drained peas and carrots and heat through. Sprinkle with parsley and serve.

* See Chart of Can Sizes.