We tried Navarin of Lamb also from Economy Gastronomy. We used the rest of the tomato sauce made the previous day, but this time it was infused with lamb, herb and vegetable flavours producing a lovely savoury flavour. I did some research and thought an Italian Primitivo (aka Zinfandel in North America) would be a good bet. We opened a bottle of Duca Petraccone Primitivo 2005 again from the Sunday Times Wine Club. The wine comes from Salento IGT and was a very good match. The fruitness from the wine complemented the Navarin beautifully.