Navarin of Scotch Lamb by The Honours

Quality Meat Scotland


Standard Supplier 10th December 2013
Quality Meat Scotland


Standard Supplier

Navarin of Scotch Lamb by The Honours

Scotch Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Navarin of Scotch Lamb by The Honours recipe below as tried and tested by our professional chefs. Navarin of Scotch Lamb with Pink Firs, Carrots and Onions. Recipe from The Honours, Edinburgh. In association with Quality Meat Scotland. Photography by Guy Hinks


  • 800g Scotch Lamb neck, diced into 3cm cubes
  • 1 garlic clove, peeled and finely diced
  • 1 white onion, peeled and finely sliced
  • Sea salt and black pepper
  • 1 small bunch of thyme
  • 1 bay leaf
  • 20g tomato puree
  • 80ml white wine
  • Light veal stock, to cover
  • 6 small carrots, peeled and cut into 3cm cubes
  • 300g pink firs, peeled
  • 20 baby onions, peeled


Season the Scotch Lamb neck, and sear in a hot ovenproof pan for 5-6 minutes. Add the garlic, onions, thyme and bay leaf and cook for 2 minutes to soften. Add the tomato puree and cook for a further 2 minutes then deglaze with the white wine and leave to reduce until almost all the wine has evaporated. Cover with veal stock and bring to the boil. Cover with a lid and place in a 160°C oven for 1 hour. Season the carrots, potatoes and onions and add to the casserole and cook for a further 30 minutes. Check seasoning and serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.