Mary Berry’s Rugby Lamb Recipe: A Classic Roast with a Twist
- Prep Time: 20min
- Cook Time: 40min
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
Scale
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2 kg leg or shoulder of lamb
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4–6 garlic cloves, sliced
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3–4 rosemary sprigs
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500 g carrots, chopped
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500 g parsnips, chopped
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2 onions, quartered
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3 tbsp olive oil
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250 ml red wine
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500 ml lamb or beef stock
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Salt and black pepper
Instructions
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Preheat oven to 200°C. Make incisions in lamb, insert garlic and rosemary. Season well.
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Sear lamb in a pan with olive oil until browned.
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Place vegetables in roasting tin, drizzle with oil. Put lamb on top.
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Roast 20 minutes, reduce temp to 170°C. Cook 1 hr 20–2 hrs depending on doneness.
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Rest meat 20 minutes before carving.
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Make gravy with wine and stock in roasting tin. Strain and serve.
Notes
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Use shoulder for juicier meat, leg for easier carving.
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Swap red wine for extra stock if preferred.
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Resting is crucial for juicy lamb.
Nutrition
- Calories: 520
- Sugar: 6 g
- Fat: 32 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 42 g