Irish Lamb Navarin – Virginia Park Lodge

A Navarin is a French stew, traditionally served in the spring, with seasonal veg and turnips or ‘navets’. We think this fantastic recipe from Virginia Park Lodge is the perfect warming stew for the colder months.


Shoulder of Irish lamb, deboned
200g garlic cloves, peeled
10 anchovy fillets
1 tbsp tomato paste
700ml white wine
1.5l lamb or chicken stock
10 baby turnips, cleaned and peeled
1 carrot, peeled and cut into 2cm dice
150g of haricot beans, cooked
1 bouquet garni
Olive oil
Bunch of parsley, chopped
Bunch of mint, chopped
Bunch of marjoram, chopped


Cut the lamb shoulder into two-inch pieces and set aside, ensuring there are no large pieces of sinew or fat left on the meat. Add a splash of olive oil to a large, heavy-based pan and place over high heat. Add the lamb in batches, so as not to overcrowd the pan, frying each side until evenly dark and golden in colour. Remove from the pan and set aside in a bowl, reserving the oil and fat.

Reduce to medium heat and return any fat from cooking the meat. Add the garlic cloves and allow to roast and caramelise in the lamb fat. Once golden, add the anchovies and stir until dissolved. Add the herbs and tomato paste, allow to cook briefly, while stirring, then add the white wine and reduce by three-quarters.

Return the lamb pieces to the pan, add the bouquet garni and pour in enough stock to cover. Bring to the boil, then reduce the heat and allow to simmer gently for one and a half to two hours. When the lamb pieces are soft to the touch and gently falling apart, carefully remove and strain off the liquid into a jug. Return to the same pan, place back on medium-high heat and reduce the sauce by a quarter.

Pass the sauce through a strainer into a clean pan, then add the turnips and carrots. Cook the vegetables in the sauce on a gentle simmer for five to eight minutes, until tender. Once cooked, return the lamb to the sauce to keep warm. Add the beans to the sauce and stir through. Add the parsley, mint and marjoram to the stew, divide between bowls and serve immediately.


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