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, trimmed and cut into chunks; 2 tablespoons olive oil; 2 onions, chopped; 2 carrots, diced; 2 garlic cloves, minced; 500 ml beef stock; 250 ml red wine; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

Highlighted under: Comfort Food

Savor the rich and hearty flavors of Mary Berry's Rugby Lamb, a dish that brings warmth and tradition to your dining table.

Created by

Natalie Briggs

Last updated on 2025-12-19T14:01:00.278Z

Mary Berry's Rugby Lamb is a timeless dish that captures the essence of hearty British cuisine. Perfect for gatherings and family dinners, this recipe showcases tender lamb infused with aromatic herbs and spices, all simmered to perfection.

        Why You'll Love This Recipe
        Tender lamb that falls off the bone
Rich, savory flavors that warm the soul
Perfect for family gatherings and special occasions

      

A Hearty Family Favorite

Mary Berry's Rugby Lamb is not just a meal; it's a heartwarming experience that brings families together. Originating from traditional British cuisine, this dish is perfect for Sunday dinners or special celebrations. The combination of tender lamb and rich flavors creates a comforting atmosphere that everyone will cherish.

As the lamb slowly simmers, it absorbs the aromatic herbs and spices, filling your kitchen with an irresistible fragrance. This dish is about more than just nourishment; it's about creating lasting memories around the dining table. Each bite transports you to a cozy gathering, making it ideal for those chilly evenings.

Perfect Pairings

Rugby Lamb pairs wonderfully with a variety of sides, enhancing its rich flavors while adding balance to your meal. Consider serving it alongside creamy mashed potatoes or a vibrant root vegetable medley. The creamy texture of the potatoes complements the savory lamb, while the colorful vegetables add a fresh note.

For a complete experience, a crusty loaf of bread is a must. It’s perfect for soaking up the delicious gravy, ensuring that not a drop goes to waste. A simple green salad dressed with a light vinaigrette can also provide a refreshing contrast and round out the meal beautifully.

Storing and Reheating

If you find yourself with leftovers, storing Rugby Lamb is easy. Allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days or frozen for up to three months. When you're ready to enjoy it again, simply reheat on the stovetop or in the oven until warmed through.

Reheating the lamb may even enhance its flavors, as the spices and herbs continue to meld together. Just be sure to add a splash of broth or wine to prevent it from drying out during the reheating process. This dish is not only delicious the first time around but also makes for a fantastic next-day meal.

Ingredients

Gather all the necessary ingredients before you start cooking:

Ingredients

1.5 kg lamb shoulder, trimmed and cut into chunks
2 tablespoons olive oil
2 onions, chopped
2 carrots, diced
2 garlic cloves, minced
500 ml beef stock
250 ml red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Ensure everything is prepped and ready for a smooth cooking experience.

Instructions

Follow these simple steps to create a delicious Rugby Lamb:

Brown the lamb

In a large pot, heat the olive oil over medium-high heat. Add the lamb chunks and brown on all sides. Remove the lamb and set aside.

Sauté the vegetables

In the same pot, add the onions, carrots, and garlic. Sauté until softened, about 5 minutes.

Combine ingredients

Return the lamb to the pot. Add the beef stock, red wine, tomato paste, thyme, rosemary, salt, and pepper. Stir to combine.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 90 minutes, or until the lamb is tender.

Once done, let the dish rest for a few minutes before serving to allow the flavors to meld.

Tips for Cooking

To achieve the best flavor, consider marinating the lamb overnight with garlic, herbs, and a touch of red wine. This extra step allows the meat to absorb all the wonderful flavors, resulting in an even more succulent dish. Additionally, browning the lamb properly is crucial for developing depth in the final taste.

Don’t skip the sautéing step for the vegetables; this brings out their natural sweetness and adds layers of flavor to the dish. Remember to scrape the bottom of the pot after browning the lamb to incorporate any delicious bits that may have stuck to the pan.

Variations to Try

While the classic Rugby Lamb recipe is delightful as is, feel free to experiment with different herbs or vegetables based on your preferences. Adding some chopped mushrooms or bell peppers can introduce new textures and flavors, making the dish your own.

For those who enjoy a bit of a kick, consider adding a pinch of red pepper flakes or a splash of Worcestershire sauce. These small adjustments can elevate the dish, keeping it exciting and fresh, even if you make it regularly.

Questions About Recipes

→ Can I use a different cut of lamb?

Yes, you can use lamb shanks or leg of lamb, but cooking times may vary.

→ Is it possible to make this dish in advance?

Absolutely! It can be made a day ahead and reheated before serving.

→ What's the best way to store leftovers?

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

→ Can I freeze this dish?

Yes, it freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container.