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A whole leg of lamb slow-roasted with rosemary, garlic, and herbs, sliced and served with rich gravy and roasted vegetables on a festive platter.

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

Mary Berry’s Rugby Lamb is a show-stopping centerpiece that’s perfect for gatherings, holidays, or post-match feasts. This celebratory dish features a whole leg of lamb slow-roasted to perfection, basted with a savory herb-infused marinade, and served with a rich, aromatic gravy. The meat is tender, flavorful, and easy to carve—ideal for feeding a crowd. Pair it with roasted vegetables, buttery mash, or Yorkshire pudding for a classic British spread that’s full of warmth and tradition.
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Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Total Time 3 hours 5 minutes
Course Celebration meal, Family Dinner, Holiday centerpiece, Main Course
Cuisine British
Servings 8
Calories 450 kcal

Equipment

  • Large pot or Dutch oven (for stew)
  • Roasting pan (for roast)
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Meat thermometer
  • Wooden spoon or spatula
  • Parchment or foil (optional)

Ingredients
  

For Stew Version

  • 2½ lbs lamb shoulder, cubed
  • 2 leeks, sliced
  • 1 red pepper, chopped
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 cup passata
  • 1½ cups water or stock
  • 2 tbsp balsamic glaze
  • ½ tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 cups baby spinach (optional)
  • Fresh parsley and lemon zest for garnish

For Roast Version

  • 4–5 lb leg of lamb
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper
  • Stock or red wine for gravy

Instructions
 

Stew Version

  • Sear lamb cubes in oil until browned. Remove and set aside.
  • Sauté leeks, garlic, red pepper, and onion until softened.
  • Add passata, stock, spices, and lamb. Simmer covered for 2 hours.
  • Stir in spinach and balsamic glaze. Cook 5 more minutes.
  • Garnish with parsley and lemon zest. Serve warm.

Roast Version

  • Marinate lamb with garlic, rosemary, thyme, olive oil, salt, and pepper.
  • Preheat oven to 160°C (325°F). Roast for 2.5–3 hours, basting occasionally.
  • Let rest 15 minutes before slicing.
  • Make gravy from pan drippings with stock or wine.
  • Serve with roasted vegetables and Yorkshire pudding.

Notes

  • Use lamb shoulder for stew and leg for roast.
  • Brown meat well for deeper flavor.
  • Taste sauce before serving—adjust seasoning as needed.
  • Use a meat thermometer for roast (160°F for medium).
  • Deglaze pan with wine or stock to enhance gravy.
  • Stew improves with time—make ahead for best flavor.
  • Freeze stew version for up to 2 months.
Keyword British cooking, Comfort Food, holiday meal, lamb stew, Mary Berry, roast lamb, rugby lamb