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Lamb Navarin

This beautiful winter stew from Normandy combines lamb, turnips (navets), carrots and potatoes. Chef Thomas uses lamb shoulder cut into large pieces. He likes to serve it with mashed potatoes.

Portion Size
2 pers.
3 days
500 grams

AED 80.00

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For this dish you have 3 methods: Method 1 “Bain marie” : Put the bag in a saucepan with water, make it boil, stop the fire when boiling, keep it in the hot water for 5 to 10 minutes. Method 2, Saucepan : Open the bag in a sauce pan, bring it to boil. Method 3, Microwave : Open the bag in a bowl, make it hot in microwave. This dish is vacuum-packed and has been pasteurized to extend its expiration date, no preservatives were added, it is a natural technique.

Weight 573515775 g

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Origin: Australia
All our meat is halal