Rex Morgan’s – Navarin Lamb Shoulder

Rex Morgan's - Navarin Lamb Shoulder

Recipe by Rex Morgan, Head Chef and Restaureateur at the The Boulcott Street Bistro.

This is a classic French winter recipe,  lamb shoulder navarin, with turned vegetables and duck fat potatoes.

  • 300-400g diced lamb shoulder
  • 1 clove garlic, peeled and crushed
  • 1?2 white onion, sliced
  • 50mls red wine, optional
  • 1 T tomato paste
  • 2 T flour
  • 200-300g chopped tinned tomatoes150-200
  • 150-200 mls hot water, beef or lamb stock
  • 1 T chopped thyme or rosemary
  • Greggs sea salt and cracked pepper

1. Heat a large saucepan, fry the onion and garlic in a little olive oil.

2. Season and add the diced lamb, fry a little, add tomato paste and flour, cook out a little.

3. Add wine then tinned tomatoes, stock and herbs. Add additional salt too if needed.

4. Cover with a lid or a couple of layers of tin foil, either simmer on a low heat  for around 11?2 hours, or transfer into casserole dish, cover with foil and finish cooking it in the oven at 175°C for about 11?2 hours, until meat is tender.

5. Strain meat and reduce sauce if needed, check seasoning and serve.


  • 1 peeled carrot
  • 1 courgette
  • 1 stick celery

1. Cut or turn vegetables, blanch in seasoned water and refresh until needed.2. Gently saute? in oil or butter when needed

2. Gently saute? in oil or butter when needed


  • 6 cooked baby potatoes
  • 2 T duck fat (olive oil can be used)
  • Greggs sea salt and cracked pepper

1. Slice potatoes and season, place in an oven dish with the duck fat.

2. Place in 175°C oven for about 15 minutes, turn after 7 minutes.

Serve lamb on a warm plate, garnish with vegetables. Serve potatoes in a warm side dish.


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