Navarin of lamb, like coq au vin and beef bourguinon, became unfashionable in highbrow cheffy circles, but there’s a revival. There’s a reason these dishes became classics – they taste great!
Lamb neck, stewed slowly on the bone, carrots, turnips, red wine, garlic and stock. Proper comfort food.
This delicious dish comes in the following options:
- 1 x 500g freezable plastic pouch
- 3 x 500g freezable pouch