Mary Berry’s Rugby Lamb Recipe – Classic British Roast with a Modern Herb Twist
Mary Berry’s Rugby Lamb is a timeless British classic—tender, slow-roasted lamb infused with garlic, rosemary, and a rich, savory glaze. This version adds a modern twist with a hint of citrus and a bold herb crust, elevating the traditional Sunday roast to something truly special. Perfect for holiday feasts, family dinners, or celebratory gatherings, this dish is a showstopper that’s surprisingly simple to prepare. Serve it with roasted root vegetables or creamy mash for a meal that’s both comforting and elegant.
Equipment
- Heavy-bottomed roasting pan or Dutch oven
- Sharp knife and cutting board
- Tongs or meat fork
- Measuring Cups and Spoons
- Foil (for resting)
- Optional: slow cooker
Ingredients
Lamb & Aromatics
- 1.5–2 kg lamb shoulder or leg (bone-in or boneless)
- 2 leeks, sliced
- 4 garlic cloves, minced
- 1 red pepper, diced
- 2 tbsp olive oil
- Salt and pepper to taste
Sauce Base
- 400 ml passata
- 250 ml lamb or vegetable stock
- 2 tbsp balsamic glaze
- 1 tsp cumin (optional)
- ½ tsp cayenne pepper (optional)
Herbs
- 2 tsp dried rosemary
- 2 tsp dried thyme
- Fresh parsley or thyme for garnish
Instructions
- Prep the Lamb: Trim excess fat and score the surface. Season with salt, pepper, rosemary, and thyme.
- Sear the Lamb: Heat olive oil in a heavy pan. Sear lamb on all sides until browned. Remove and set aside.
- Build the Sauce: In the same pan, sauté leeks, garlic, and red pepper until softened. Add passata, stock, balsamic glaze, cumin, and cayenne. Stir well.
- Combine & Roast: Return lamb to the pan, spoon sauce over it, cover, and roast at 160°C (320°F) for 3.5–4 hours.
- Rest & Serve: Let lamb rest under foil for 20 minutes. Skim fat from sauce, adjust seasoning, and garnish with fresh herbs.
- Serving Suggestion: Serve with mashed potatoes, roasted vegetables, or Yorkshire pudding.
Notes
- Cut Choice: Shoulder is juicier; leg is leaner and easier to carve.
- Slow Cooker Option: After searing, cook on low for 6–8 hours.
- Dietary Tweaks: Use gluten-free stock and skip cayenne for milder taste.
- Storage: Refrigerate leftovers for 3 days or freeze for up to 3 months.
- Reheat Gently: Add a splash of stock to retain moisture.