Mary Berry Rugby Lamb

Name: Mary Berry Rugby Lamb
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 1.5 kg lamb shoulder, bone-in; 2 tablespoons olive oil; 2 onions, chopped; 4 garlic cloves, minced; 2 carrots, diced; 2 sticks celery, diced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 500 ml red wine; 500 ml beef stock; Salt and pepper to taste

Highlighted under: Comfort Food

A delightful dish that combines tender lamb with rich flavors, perfect for any occasion.

Created by

Rebecca Mills

Last updated on 2025-12-18T15:42:30.491Z

Mary Berry's Rugby Lamb is a dish that showcases the rich flavors of slow-cooked lamb, enhanced by aromatic herbs and spices. It's a favorite for family gatherings and special occasions, bringing warmth and comfort to the table.

        Why You'll Love This Recipe
        Tender lamb that falls off the bone
Aromatic herbs that elevate the flavor profile
Perfect for sharing with loved ones

      

A Flavorful Feast

Mary Berry’s Rugby Lamb is not just a meal; it’s an experience that brings warmth and comfort to your dining table. The slow-roasting method allows the flavors to meld beautifully, resulting in a dish that's bursting with rich, savory goodness. Every bite of the tender lamb paired with aromatic herbs creates a symphony of tastes that are sure to impress your guests or family.

This recipe is adaptable for any occasion, whether it’s a cozy family dinner or a festive gathering. The lamb shoulder, with its rich flavor, pairs wonderfully with a variety of sides, from creamy mashed potatoes to vibrant seasonal vegetables. It’s a dish that invites conversation and connection, making it perfect for sharing with loved ones.

Cooking Tips

When preparing the lamb, ensure that you season it well before browning. This step is crucial as it enhances the overall flavor. Additionally, don’t rush the browning process; a good sear will lock in moisture and create a delicious crust that adds depth to the finished dish.

Using a heavy-bottomed, ovenproof pot is key for even cooking. This will help maintain the temperature while the lamb roasts, ensuring that it becomes tender and juicy. If you don’t have beef stock, chicken stock can be used as a substitute, though it might slightly alter the flavor profile.

Serving Suggestions

Once your Rugby Lamb is ready, consider serving it with a side of roasted root vegetables or a fresh green salad. The richness of the lamb pairs beautifully with the sweet, caramelized flavors of roasted carrots and parsnips, creating a balanced meal that delights the palate.

For a complete dining experience, don’t forget to pair your meal with a good bottle of red wine, perhaps a full-bodied Cabernet Sauvignon or a smooth Merlot. The wine will complement the flavors of the lamb, enhancing your overall enjoyment and making your gathering even more memorable.

Ingredients

For the Lamb

1.5 kg lamb shoulder, bone-in
2 tablespoons olive oil
2 onions, chopped
4 garlic cloves, minced
2 carrots, diced
2 sticks celery, diced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
500 ml red wine
500 ml beef stock
Salt and pepper to taste

Make sure to have all ingredients ready before starting the cooking process.

Instructions

Prepare the Lamb

Preheat your oven to 160°C (320°F). Season the lamb shoulder with salt and pepper. In a large ovenproof pot, heat the olive oil over medium heat.

Brown the lamb on all sides, then remove it from the pot and set aside.

Sauté Vegetables

Add the chopped onions, garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.

Combine Ingredients

Add the rosemary and thyme, then pour in the red wine and beef stock. Bring to a simmer.

Roast the Lamb

Return the lamb to the pot, making sure it is submerged in the liquid. Cover with a lid and transfer to the preheated oven. Cook for 90 minutes, or until the lamb is tender.

Serve

Remove the lamb from the oven and let it rest for 10 minutes before serving. Shred the lamb and serve with the delicious sauce and vegetables.

Enjoy your hearty meal with some crusty bread or mashed potatoes!

Understanding Lamb Cuts

Lamb shoulder is an excellent choice for slow cooking due to its marbled fat, which renders down during the cooking process, resulting in succulent, flavorful meat. This cut is often more affordable than others, making it a budget-friendly option for feeding a crowd without compromising on taste.

As you explore different recipes, you might come across other cuts of lamb such as leg or rack. While these are delicious, they require different cooking techniques and times. Understanding the properties of each cut will help you make informed decisions in the kitchen.

Pairing Wines with Lamb

Pairing the right wine with lamb can elevate your meal to new heights. Red wines, particularly those with a good tannin structure, complement the rich flavors of lamb beautifully. Opt for wines that have earthy undertones, as these will harmonize with the herbs and spices used in your dish.

If you prefer white wine, consider a full-bodied option like a Chardonnay. Its buttery notes can complement the dish, especially if you serve it with creamy sides. Remember, the key is to balance the richness of the lamb with the characteristics of the wine.

Questions About Recipes

→ Can I use a different cut of lamb?

Yes, you can use lamb shanks or leg of lamb, but adjust the cooking time accordingly.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

→ Can I freeze this dish?

Yes, it freezes well. Just make sure to cool it completely before freezing.

→ What should I serve with Rugby Lamb?

It's delicious with mashed potatoes, roasted vegetables, or a fresh salad.