Mary Berry Rugby Lamb

Name: Mary Berry Rugby Lamb
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 2 kg leg of lamb; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 500 ml beef stock; 2 tablespoons flour; 1 tablespoon Worcestershire sauce; Fresh parsley for garnish

Highlighted under: Comfort Food

Experience the rich flavors of Mary Berry's Rugby Lamb, a hearty dish perfect for family gatherings or special occasions.

Created by

Harriet Collins

Last updated on 2025-12-18T13:16:30.595Z

Mary Berry's Rugby Lamb is a delightful dish that embodies the spirit of traditional British cooking. This recipe brings together tender lamb with a variety of aromatic herbs and spices, creating a comforting meal that's sure to impress your guests.

        Why You'll Love This Recipe
        Tender lamb infused with aromatic herbs
A hearty meal that satisfies every appetite
Perfect for sharing with family and friends

      

A Hearty Family Favorite

Mary Berry's Rugby Lamb is a classic dish that brings warmth and comfort to the dining table. This recipe is not only easy to follow but also delivers a sumptuous meal that can feed a crowd. Whether you're hosting a family gathering or celebrating a special occasion, this hearty lamb dish is sure to impress. The succulent meat, infused with aromatic herbs, creates a delightful harmony of flavors that everyone will love.

The beauty of Rugby Lamb lies in its simplicity. With just a few high-quality ingredients, you can create a dish that feels indulgent yet approachable. The slow-roasting method ensures that the lamb remains tender and juicy, while the rich gravy adds an extra layer of flavor. It's a dish that invites conversation and connection, making it perfect for sharing moments with loved ones.

Cooking Tips for Perfect Lamb

To achieve the best results with Mary Berry's Rugby Lamb, it's essential to start with a good quality leg of lamb. Look for meat that has a nice amount of marbling, as this will render down during cooking, adding flavor and moisture. Additionally, allowing the lamb to come to room temperature before roasting will ensure even cooking throughout.

Basting the lamb every 30 minutes not only helps to keep the meat moist but also enhances the flavor. Don't skip this step! The natural juices combined with the aromatic herbs create a delicious coating that will make your lamb irresistible. If you're unsure about the doneness, using a meat thermometer can help you achieve that perfect level of tenderness.

Serving Suggestions

Rugby Lamb pairs beautifully with a variety of side dishes. Traditional accompaniments like roasted vegetables, creamy mashed potatoes, or a fresh garden salad elevate the meal further. For a touch of elegance, consider serving it alongside a rich red wine, which complements the robust flavors of the lamb and enhances the overall dining experience.

Don't forget to save some of the leftovers! The lamb can be used in a variety of dishes the next day, from hearty sandwiches to flavorful stews. This versatility makes Rugby Lamb not only a fantastic centerpiece for your meal but also a practical choice for meal planning throughout the week.

Ingredients

For the Lamb

2 kg leg of lamb
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

For the Gravy

500 ml beef stock
2 tablespoons flour
1 tablespoon Worcestershire sauce
Fresh parsley for garnish

Ensure all ingredients are fresh for the best flavor.

Cooking Instructions

Prepare the Lamb

Preheat your oven to 160°C (320°F). Rub the leg of lamb with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Place in a roasting pan.

Roast the Lamb

Roast the lamb in the preheated oven for about 2 hours, or until the meat is tender and fully cooked. Baste occasionally with its juices.

Make the Gravy

Once the lamb is cooked, remove it from the pan and let it rest. In the same pan, add flour and mix well. Gradually stir in beef stock and Worcestershire sauce. Simmer until thickened.

Serve

Slice the lamb and serve with the gravy, garnished with fresh parsley. Enjoy with your favorite sides!

Let the lamb rest for a few minutes before slicing for the best texture.

Frequently Asked Questions

One common question about Rugby Lamb is how to store leftovers. For optimal freshness, wrap any remaining lamb tightly in foil or plastic wrap and refrigerate. It should last for about three to four days in the fridge. When reheating, ensure that the lamb is heated through to maintain its tenderness.

Another query often arises regarding seasoning. While the recipe calls for rosemary and thyme, feel free to experiment with other herbs such as oregano or mint to suit your taste preferences. This flexibility allows you to make the dish your own while still enjoying the essence of Mary Berry's classic recipe.

Nutritional Information

Mary Berry's Rugby Lamb is not only delicious but also packed with essential nutrients. Lamb is an excellent source of protein, iron, and vitamin B12, making it a nutritious choice for meat lovers. When served with a side of vegetables, this dish becomes even more balanced, providing a variety of vitamins and minerals.

Keep in mind that moderation is key when enjoying richer meals like Rugby Lamb. Pairing it with lighter sides can help create a well-rounded meal that satisfies without overwhelming. By making mindful choices, you can indulge in this hearty dish while still adhering to a healthy lifestyle.

Questions About Recipes

→ Can I use a different cut of lamb?

Yes, you can use lamb shoulder or rack, but cooking times may vary.

→ Is this recipe suitable for freezing?

Yes, you can freeze the cooked lamb and gravy for up to 3 months.

→ What sides go well with Rugby Lamb?

Roasted vegetables, mashed potatoes, or a fresh salad complement the dish beautifully.

→ How do I know when the lamb is done?

Use a meat thermometer; it should read at least 60°C (140°F) for medium-rare.