Mary Berry Rugby Lamb Recipe – Slow-Roasted Leg with Herb Gravy

Why Mary Berry’s Rugby Lamb Is a Show-Stopping Celebration Dish

Welcome, food lovers! If you’re looking for a dish that’s both comforting and impressive, Mary Berry’s Rugby Lamb is a true celebration centerpiece. With tender, slow-cooked lamb bathed in a rich, aromatic sauce, this recipe captures the heart of British home cooking—elevated by Mary Berry’s signature foolproof style.

Whether you’re hosting a holiday dinner, preparing a hearty Sunday roast, or celebrating a post-match victory, this dish delivers warmth, flavor, and elegance in every bite. It’s the kind of meal that brings people together, fills the kitchen with irresistible aromas, and earns rave reviews from guests. With options for both stew and roast versions, it’s versatile enough to suit any occasion. Let’s explore what makes this dish so special and how you can recreate it with ease.

What Is Mary Berry’s Rugby Lamb?

Mary Berry’s Rugby Lamb is a slow-roasted or stewed lamb dish infused with aromatic herbs, garlic, and a savory gravy. It’s a hearty, flavorful recipe that showcases the depth and richness of lamb, balanced by sweet vegetables and warming spices.

Inspired by traditional British cooking and featured in Mary Berry’s BBC series Foolproof Dinners, this dish is designed to be both elegant and approachable. The stew version offers a cozy, one-pot comfort meal, while the roast version makes a stunning centerpiece for festive gatherings.

Loved for its versatility and depth of flavor, Rugby Lamb is a go-to for celebratory meals. It’s easy to prepare, yet refined enough to impress. Whether served with roasted vegetables, creamy mash, or crusty bread, it’s a dish that satisfies and delights—true to Mary Berry’s timeless culinary charm.

Ingredient Breakdown: What You’ll Need

Here’s what you’ll need to make Mary Berry’s Rugby Lamb, whether you choose the stew or roast version:

Lamb

• Leg of lamb (for roast version)
• Lamb shoulder, cubed (for stew version)

Vegetables

• 2 leeks, sliced
• 1 red pepper, chopped
• 3 garlic cloves, minced
• 1 onion, diced

Liquids

• 1 cup passata (sieved tomatoes)
• 1½ cups water or lamb/chicken stock
• 2 tbsp balsamic glaze

Seasonings

• ½ tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste

Optional Add-ins

• 2 cups baby spinach (for stew)
• Fresh parsley, chopped
• Zest of 1 lemon (for brightness)

Tip: Use lamb shoulder for a stew-style version that melts in your mouth, and leg of lamb for a roast that makes a dramatic centerpiece.

Step-by-Step Instructions

For the Stew Version:

1. Sear the Lamb: In a large pot, heat oil over medium-high. Sear lamb cubes until browned on all sides. Remove and set aside.
2. Sauté Vegetables: In the same pot, add leeks, garlic, red pepper, and onion. Cook until softened, about 5 minutes.
3. Add Liquids & Spices: Stir in passata, stock, cayenne, cumin, rosemary, thyme, salt, and pepper. Return lamb to the pot.
4. Simmer: Cover and simmer on low for 2 hours, stirring occasionally, until lamb is tender and sauce is rich.
5. Finish: Stir in baby spinach and balsamic glaze. Cook for 5 more minutes until spinach wilts.

For the Roast Version:

1. Marinate the Lamb: Rub leg of lamb with minced garlic, rosemary, thyme, salt, pepper, and olive oil. Let sit for 1 hour or overnight.
2. Roast: Preheat oven to 160°C (325°F). Place lamb in a roasting pan and cook for 2.5–3 hours, basting occasionally with pan juices.
3. Rest & Slice: Remove from oven and let rest for 15 minutes before slicing.
4. Make Gravy: Use pan drippings to prepare a rich gravy—deglaze with stock and whisk until smooth.

Tip: Resting the lamb before slicing helps retain its juices and ensures tender, flavorful meat.

Taste & Texture Profile

Mary Berry’s Rugby Lamb is a masterclass in comfort and flavor. The lamb is tender and succulent, whether slow-simmered in stew or roasted to perfection. The sauce is rich and savory, layered with aromatic herbs and spices that warm the palate.

Cayenne pepper adds a gentle heat, while cumin brings earthy depth. Sweet red pepper and balsamic glaze balance the richness with subtle sweetness and tang. The vegetables soften into the sauce, enhancing its body and flavor.

In the stew version, the lamb melts in your mouth, surrounded by a velvety, herb-infused gravy. In the roast version, the exterior develops a flavorful crust while the inside stays juicy and tender. The optional spinach and lemon zest add freshness and brightness, rounding out the dish.

It’s comforting, aromatic, and deeply satisfying—a dish that feels both rustic and refined, perfect for sharing with loved ones around the table.