Mary Berry’s Rugby Lamb is a celebratory dish that combines tender, slow-cooked lamb with a rich, flavorful sauce, perfect for serving at gatherings or special occasions. With aromatic herbs, garlic, and a luscious gravy, this lamb dish is a crowd-pleaser and pairs beautifully with a variety of sides.
What Is Mary Berry’s Rugby Lamb?
Rugby Lamb is a show-stopping dish featuring a whole leg of lamb, slow-roasted to perfection and basted with a savory herb-infused marinade. The meat is cooked until tender, making it easy to carve and serve. It’s an excellent centerpiece for family meals, holiday celebrations, or post-match feasts.
Other Popular Recipes
Why You’ll Love This Recipe
- Tender and Juicy: Slow roasting ensures the lamb is fall-apart tender.
- Full of Flavor: Packed with garlic, rosemary, and a rich gravy.
- Perfect for Entertaining: Serves as an impressive main course.
- Versatile: Pairs well with classic or contemporary sides.
- Simple Yet Elegant: Easy to prepare but looks and tastes luxurious.
Ingredients Needed to Make Mary Berry’s Rugby Lamb
- 1 whole leg of lamb (about 2.5kg) – A tender, flavorful centerpiece.
- 4 garlic cloves (sliced) – Infuse the lamb with flavor.
- 2 sprigs fresh rosemary – For a fragrant, herbal aroma.
- 2 tbsp olive oil – Helps crisp the outside of the lamb.
- 1 tsp salt and 1/2 tsp black pepper – Season the meat.
- 1 large onion (sliced) – Adds sweetness to the gravy.
- 2 carrots (chopped) – For a base of natural flavor in the roasting pan.
- 500ml lamb or beef stock – Forms the base of the gravy.
- 1 tbsp plain flour – To thicken the gravy.
- 1 tbsp red wine or balsamic vinegar – Adds depth and richness.
Equipment Needed
- Roasting pan with rack – To cook the lamb evenly.
- Meat thermometer – For precise cooking.
- Saucepan – To make the gravy.
- Foil – To cover the lamb while resting.
Instructions to Make Mary Berry’s Rugby Lamb
Step 1: Preheat the Oven
Preheat your oven to 200°C (180°C fan) or 400°F.
Step 2: Prepare the Lamb
- Pat the lamb dry with paper towels.
- Using a sharp knife, make small incisions all over the lamb. Insert a slice of garlic and a small piece of rosemary into each incision.
- Rub the lamb with olive oil, salt, and pepper.
Step 3: Prepare the Roasting Pan
- Scatter the onion slices and chopped carrots in the bottom of the roasting pan.
- Place the lamb on a rack over the vegetables.
Step 4: Roast the Lamb
- Roast the lamb for 20 minutes to sear and brown the exterior.
- Reduce the oven temperature to 160°C (140°C fan) or 320°F and roast for another 2-2.5 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare or 70°C (160°F) for well-done.
- Baste the lamb every 30 minutes with the pan juices.
Step 5: Rest the Lamb
Remove the lamb from the oven and cover with foil. Let it rest for 15-20 minutes before carving to retain its juices.
Step 6: Make the Gravy
- Place the roasting pan with the vegetables and juices on the stove over medium heat.
- Sprinkle the flour into the pan and stir to combine. Cook for 1-2 minutes.
- Gradually add the stock and red wine or vinegar, stirring constantly to avoid lumps.
- Simmer until the gravy thickens. Strain if desired.
Step 7: Serve
Carve the lamb and serve with the gravy on the side. Pair with your favorite sides for a complete meal.
What Goes Well with Mary Berry’s Rugby Lamb
- Roast Potatoes: Crisp on the outside and fluffy inside.
- Seasonal Vegetables: Such as green beans, carrots, or Brussels sprouts.
- Mint Sauce: A classic accompaniment to lamb.
- Creamy Mash: Absorbs the rich gravy perfectly.
- Yorkshire Puddings: Adds a traditional British flair.
Expert Tips for the Best Rugby Lamb
- Use Fresh Herbs: Fresh rosemary and garlic provide the best flavor.
- Let It Rest: Resting ensures the juices redistribute, making the lamb tender.
- Check Doneness: Use a meat thermometer for precise results.
- Make Extra Gravy: The gravy is rich and delicious—ensure there’s plenty!
- Slow Cook for Tenderness: Cooking at a lower temperature ensures the meat stays juicy.
Easy Variations of Mary Berry’s Rugby Lamb
- Herb-Crusted Lamb: Add breadcrumbs mixed with parsley and thyme for a crust.
- Spiced Lamb: Rub the lamb with ground cumin, coriander, and paprika for a Middle Eastern twist.
- Lemon and Garlic Lamb: Add lemon zest to the garlic-rosemary mix for a zesty touch.
- Red Wine Reduction: Use red wine instead of stock for a luxurious gravy.
- Vegetable Medley Base: Use parsnips, celery, and potatoes as the roasting base.
Best Practices to Store Mary Berry’s Rugby Lamb
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze slices of lamb in portions for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm in the oven at 150°C (300°F), covered with foil to retain moisture.
How Can I Make Mary Berry’s Rugby Lamb Healthier?
- Trim Fat: Remove excess fat from the lamb before roasting.
- Use Low-Sodium Stock: Reduces salt content in the gravy.
- Add More Vegetables: Include root vegetables or leafy greens for added nutrients.
- Limit Oil: Use a light spray of olive oil instead of a generous drizzle.
Nutrition Value (Per Serving)
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 8g
- Protein: 58g
- Fiber: 2g
FAQs
How Long Should I Roast a Leg of Lamb?
For a 2.5kg leg of lamb, roast for 20 minutes at 200°C (180°C fan) to brown, then reduce the oven to 160°C (140°C fan) and cook for 2-2.5 hours, depending on your desired doneness.
Can I Use Dried Rosemary Instead of Fresh?
Yes, dried rosemary can be used if fresh isn’t available. Use about half the amount as dried herbs are more concentrated in flavor.
How Do I Prevent Lamb from Drying Out?
Baste the lamb every 30 minutes with pan juices and let it rest under foil after cooking to keep it moist and tender.
Can I Make the Gravy Ahead of Time?
Yes, the gravy can be prepared ahead and reheated before serving. If it thickens too much, add a splash of stock or water while reheating.
Final Words
Mary Berry’s Rugby Lamb is a delicious and elegant dish that’s sure to impress. The tender, flavorful meat paired with a rich, aromatic gravy makes it a perfect choice for celebrations or family gatherings. Serve it with your favorite sides and enjoy a meal that’s both comforting and sophisticated!
More By British Baking Recipes
- Jamie Oliver Gluten-Free Banana Bread
- Jamie Oliver Gluten Free Focaccia
- Mary Berry Beef Chow Mein
- Jamie Oliver Pan Pizza
Mary Berry Rugby Lamb
- Prep Time: 15
- Cook Time: 150
- Total Time: 2 hours 45 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Roasting and Slow Cooking
- Cuisine: British
Description
Rugby Lamb is a show-stopping dish featuring a whole leg of lamb, slow-roasted to perfection and basted with a savory herb-infused marinade. The meat is cooked until tender, making it easy to carve and serve. It’s an excellent centerpiece for family meals, holiday celebrations, or post-match feasts.
Ingredients
- 1 whole leg of lamb (about 2.5kg) – A tender, flavorful centerpiece.
- 4 garlic cloves (sliced) – Infuse the lamb with flavor.
- 2 sprigs fresh rosemary – For a fragrant, herbal aroma.
- 2 tbsp olive oil – Helps crisp the outside of the lamb.
- 1 tsp salt and 1/2 tsp black pepper – Season the meat.
- 1 large onion (sliced) – Adds sweetness to the gravy.
- 2 carrots (chopped) – For a base of natural flavor in the roasting pan.
- 500ml lamb or beef stock – Forms the base of the gravy.
- 1 tbsp plain flour – For thickening the gravy.
- 1 tbsp red wine or balsamic vinegar – Adds depth and richness.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 200°C (180°C fan) or 400°F.
Step 2: Prepare the Lamb
- Pat the lamb dry with paper towels.
- Using a sharp knife, make small incisions all over the lamb. Insert a slice of garlic and a small piece of rosemary into each incision.
- Rub the lamb with olive oil, salt, and pepper.
Step 3: Prepare the Roasting Pan
- Scatter the onion slices and chopped carrots in the bottom of the roasting pan.
- Place the lamb on a rack over the vegetables.
Step 4: Roast the Lamb
- Roast the lamb for 20 minutes to sear and brown the exterior.
- Reduce the oven temperature to 160°C (140°C fan) or 320°F and roast for another 2-2.5 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare or 70°C (160°F) for well-done.
- Baste the lamb every 30 minutes with the pan juices.
Step 5: Rest the Lamb
Remove the lamb from the oven and cover with foil. Let it rest for 15-20 minutes before carving to retain its juices.
Step 6: Make the Gravy
- Place the roasting pan with the vegetables and juices on the stove over medium heat.
- Sprinkle the flour into the pan and stir to combine. Cook for 1-2 minutes.
- Gradually add the stock and red wine or vinegar, stirring constantly to avoid lumps.
- Simmer until the gravy thickens. Strain if desired.
Step 7: Serve
Carve the lamb and serve with the gravy on the side. Pair with your favorite sides for a complete meal.
