Navarin of lamb

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

This traditional French lamb and potato stew has existed for over one hundred and eighty years and is said to have been named after one of the main ingredients, ‘navet’, the French word for turnip. Other vegetables may also be added to the stew if desired, as in this recipe.


  • 1 kg (2 lb) lamb shoulder, boned
  • 80 ml (2 ¾


  • Preheat the oven to moderately hot 200°C (400°F/Gas 6). Trim off any excess fat from the meat and cut into 2.5 cm (1 inch) cubes. Heat the oil in a frying pan and cook the lamb in batches until brown. Remove from the pan, drain off the oil, and set aside.