Navarin de Mouton

• 2½ pounds boned shoulder or breast of lamb
• 2 tablespoons butter
• 2

Cut lamb into cubes and brown in butter and lard with quartered onion. Remove some of the fat; blend in flour, stirring over low heat until butter is slightly thickened; sprinkle with a generous pinch of granulated sugar to give a deeper colour to the sauce and season to taste with salt and freshly-ground black pepper.

Add the finely-chopped garlic, quartered turnips and a bouquet ga