Go Back
A golden-brown slow-roasted lamb shoulder on a bed of onions with rosemary sprigs.

Mary Berry's Rugby Lamb

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings 6 servings
Calories 650 kcal

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 160°C (140°C fan/Gas 3).
  • Using a paring knife, create 15-20 deep incisions across the surface of the lamb shoulder.
  • Insert one garlic sliver and one rosemary piece into each incision to ensure internal flavor distribution.
  • Arrange the sliced onions in a uniform layer at the base of a heavy-duty roasting tin.
  • Position the lamb shoulder directly on top of the onion bed.
  • Rub the surface of the meat with olive oil and season thoroughly with salt and pepper.
  • Carefully pour the lamb stock into the tin, ensuring the liquid does not wash off the surface seasoning.
  • Seal the tin hermetically with a double layer of aluminum foil to retain moisture during the long-duration cook.
  • Roast in the center of the oven for 4 hours.
  • Remove the foil and increase the oven temperature to 200°C (180°C fan/Gas 6).
  • Continue roasting for 30 minutes to facilitate the Maillard reaction and crisp the exterior.
  • Transfer the lamb to a warm platter and rest for 20 minutes before service.
  • Deglaze the roasting tin juices into a saucepan, whisk in the redcurrant jelly, and reduce over medium heat to create the jus.