There is nothing like the smell of slow-roasting meat on a cold winter afternoon. This Mary Berry’s Rugby Lamb fills your home with the most amazing aroma of rosemary and garlic.

It is the ultimate hands-off meal for a lazy Sunday or a special holiday. You simply prep the meat and let the oven do the heavy lifting for hours. The result is tender, fall-off-the-bone lamb that your whole family will love.

Why This Recipe Is a Winner

This recipe is a total game-changer for busy home cooks who want an impressive main dish. It uses a budget-friendly lamb shoulder and turns it into a melt-in-your-mouth masterpiece.

Because it cooks slowly, you do not have to worry about timing everything perfectly. It is very forgiving and stays juicy even if you leave it in a bit longer. This is perfect for holiday entertaining when you want to spend time with guests.

Simple Cooking Steps

The method here is very straightforward, even for beginners. You start by tucking garlic and rosemary directly into the meat for maximum flavor distribution. Then, the lamb rests on a bed of onions to stay moist.

The long, slow roast under foil creates a steamy environment that softens the fibers. A quick blast of heat at the end gives you that beautiful golden crust everyone craves. You can do this!

Ingredients You’ll Need

Most of these items are simple pantry staples or easy to find at your local butcher.

2 kg bone-in lamb shoulder
3 cloves garlic, peeled and sliced into slivers
4 sprigs fresh rosemary, broken into 1-inch pieces
2 tablespoons olive oil
2 large white onions, sliced into 1cm rounds
300 ml lamb stock
2 tablespoons redcurrant jelly
1 teaspoon sea salt
0.5 teaspoon cracked black pepper

Step-by-Step Directions

Preheat your oven to 160°C (140°C fan/Gas 3).
Use a small knife to make 15-20 deep pokes all over the lamb.
Stuff one garlic sliver and one piece of rosemary into every hole.
Lay the onion rounds in a flat layer in your roasting tin.
Place the lamb shoulder right on top of the onions.
Rub the meat with olive oil and sprinkle with salt and pepper.
Pour the lamb stock into the tin around the edges of the meat.
Cover the tin tightly with a double layer of foil to keep moisture in.
Roast in the middle of the oven for 4 hours.
Take off the foil and turn the heat up to 200°C (180°C fan/Gas 6).
Roast for 30 more minutes until the skin is brown and crisp.
Move the lamb to a platter and let it rest for 20 minutes.
Pour the pan juices into a pot, whisk in redcurrant jelly, and simmer until thickened.

Best Ways to Enjoy It

Serve this Mary Berry’s Rugby Lamb warm with a generous pour of the sweet redcurrant jus. It pairs beautifully with creamy mashed potatoes and honey-glazed carrots. The onions from the bottom of the pan are sweet and tender, so don’t throw them away!

For a true comfort meal, add some buttered peas or roasted parsnips. Set the table, pour a glass of red wine, and enjoy a slow meal. It is soul-warming food at its very best.

Storage & Reheating

If you have leftovers, they stay fresh in the fridge for up to three days. Keep the meat in an airtight container with a little leftover jus to keep it moist. You can also freeze the cooked meat for up to two months.

To reheat, place the lamb in a baking dish with a splash of water. Cover it with foil and warm at 350°F for about 15 minutes. This prevents the meat from drying out during the second cook.

Tips for Best Results

Don’t skip the resting time as it keeps the meat juicy.
Make sure your foil seal is very tight to trap the steam.
Use a bone-in shoulder because the bone adds more flavor.
If you don’t have lamb stock, beef stock works in a pinch.
For a holiday twist, add a splash of port to the gravy.
Use fresh rosemary instead of dried for the best aromatic punch.
Check the liquid level halfway through to ensure the pan isn’t dry.

Ways to Switch It Up

Swap the rosemary for fresh thyme for a softer herb flavor.
Add thick chunks of potato to the roasting tin for a one-pot meal.
Use honey instead of redcurrant jelly for a milder, floral sweetness.
In the spring, serve with fresh mint sauce and steamed asparagus.

Common Questions

Can I use a leg of lamb instead?

You can, but the shoulder has more fat and connective tissue. This makes it much better for slow-roasting until tender. A leg might be a bit leaner and cook faster.

What if I don’t have a roasting tin with a lid?

A heavy-duty roasting tin with a double layer of foil works perfectly. Just make sure the foil is crimped tightly around the edges. You want to keep all that delicious steam inside.

Will my kids like this?

Most kids love this because the meat is so soft and easy to chew. The redcurrant jus is slightly sweet, which is usually a big hit with picky eaters. It is a very family-friendly roast.

I hope this cozy lamb recipe brings your family together this winter. There is nothing like a slow-cooked meal to make a house feel like a home. Happy cooking!

— Lidia