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Navarin of lamb
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Navarin of lamb, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Navarin of lamb. Navarin of lamb (navarin d'agneau), a Home dish from France. Here is the whole thing, one move at a time.
On screen. Navarin of lamb
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Navarin of lamb, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Navarin of lamb. Navarin of lamb (navarin d'agneau), a Home dish from France.
On screen. Navarin of lamb
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out lamb leg, carrot, potato, snap pea, yellow onion. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot with a lid, Scale, Tongs.
On screen. Heavy pot with a lid · Scale · Tongs
Scene 5 · step · 7s
Step 1
Shot. Navarin of lamb: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Navarin of lamb. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh lamb leg, carrot, potato, snap pea, yellow onion, tomato paste, low-sodium chicken broth, fresh thyme, kosher salt, olive oil. Navarin of lamb is cooked in Home as its own plate, not as a copy of a restaurant menu. Brown the lamb, then braise it with spring vegetables, adding the peas only in the last minutes so they stay green. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Navarin of lamb: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Navarin of lamb is cooked in france. Also called navarin d'agneau. Scrape the browned bits up with the liquid. That fond is the sauce.
On screen. Navarin of lamb is cooked in france. Also…
Scene 7 · step · 7s
Step 3
Shot. Navarin of lamb: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Navarin of lamb, until the edges take a little color. Braise with the liquid halfway up the food, not drowning it.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Navarin of lamb: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Braise 53 min in real time.
Voiceover. Add the remaining weighed foods and cook Navarin of lamb at 325°F / 163°C in the oven, or a quiet simmer on the stove. Start checking at 53 minutes. Navarin of lamb is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Braise 53 min
- 🇫🇷 FranceWestern Europesig-france-navarin-of-lamb-sig-france-navarin-of-lamb-9
Step 5
step · france
Scene 9 · step · 6s
Step 5
Shot. Navarin of lamb: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Navarin of lamb, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Navarin of lamb, not the…
- 🇫🇷 FranceWestern Europesig-france-navarin-of-lamb-sig-france-navarin-of-lamb-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Navarin of lamb: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Navarin of lamb for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film Navarin of lamb in this shot order and no other: the fridge shelf where the plate will chill; aromatics softening without color; herbs cut in at the end; a grill grate just before the food lands. Slate words for the editor: drift, pebble, candle, peel, flake, velvety, kilnfire, zestline, linen, yarrow.
On screen. Rest Navarin of lamb for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Navarin of lamb is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Navarin of lamb looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Navarin of lamb turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Navarin of lamb, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 310 calories, with 33.8 grams of protein. Pai marks it Healthy.
On screen. 310 kcal · 33.8 g protein · Healthy
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Navarin of lamb
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Navarin of lamb from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.