Preheat the oven to 170°C.
Dredge hacked lamb pieces in seasoned flour until coated.
Fry lamb in batches in a hot oiled casserole dish until browned.
Sauté shallots for 3 minutes before adding rosemary and carrots.
Return lamb to the pan with chicken stock and bring to a simmer.
Cover and cook in the oven for 75 to 90 minutes.
Sift flour, baking powder, and salt then stir in suet and rosemary.
Add water to form a dough and roll into small balls.
Add dumplings to the casserole and bake covered for 25 minutes.
Increase oven temperature to 200°C.
Toss onions and parsnips in oil and roast for 30 minutes.
Serve the lamb navarin on plates with the roasted vegetables and dumplings.