Time for the Navarin, or lamb stew. I happen to like lamb, so I was really looking forward to this, but had some reservations, as RCIRs in my experience tend to have fatty meat, and anyone who's bit into a piece of lamb fat knows the horrible rancid taste that can occur. This was cooked in boiling water for around 20 mins or so.
The veggies were plentiful, had a nice consistency, tasted as they should, and while the dish had an overall beany taste, complemented the taste of the lamb. The lamb itself, for the most part was surprisingly lean, and while tender, had a taste that was more akin to mutton, rather than lamb. All in all not too bad.
