Mary Berry’s Rugby Lamb - Traditional Classic Cooking Recipe for a Comforting Festive Meal
Cold evenings have a funny way of turning everyone into a homebody. Suddenly, the idea of going out sounds exhausting, and all you really want is something bubbling away on the stove that smells like a hug. That’s exactly where Mary Berry’s Rugby Lamb steps in — a proper, no-nonsense dish that feels like it belongs at the center of loud kitchens, crowded tables, and friends arguing over sports scores.
The story behind the name makes it even better. Picture this: a house packed with hungry friends, a big Rugby World Cup match on, and one heroic cook (thanks, Luce) stirring a pot of rich, slow-simmering lamb stew while everyone debates penalties and missed tries. The result? A hearty Festive Lamb Stew that became forever linked with game day excitement and full, happy bellies. Honestly, that’s a legacy most recipes would envy.
What makes this one shine is its flexibility. Neck fillet, shoulder, or leg — whatever cut you’ve got will work beautifully. It fits right into the world of Traditional Lamb Recipe cooking, where patience matters more than fancy techniques. And yes, it proudly sits among those Classic Cooking Recipes that never go out of style. Serve it over rice, mashed potatoes, or even celeriac if you’re feeling a bit posh — no judgment here.
This dish also ticks every box for Winter Lamb Recipes and Winter Cooking Recipes in general. It’s warm, filling, and unapologetically comforting. IMO, it’s also one of those Slow Cooked Lamb Recipes that somehow tastes even better the next day (science? magic? both?).
Planning ahead for gatherings? It doubles as a Traditional Lamb Dinner Recipe and even sneaks onto lists of Boxing Day Dinner Ideas when turkey fatigue hits. And while it’s a stew, fans of Ground Lamb Dishes will still appreciate the same rich, deep flavors.
So, grab a pot, invite some friends, and maybe turn on a game. Because great food tastes better with a little noise, a little laughter, and a lot of seconds.
Mary Berry’s Rugby Lamb - Traditional Classic Cooking Recipe for a Comforting Festive Meal
Ingredients
- 2 tablespoons sunflower oil
- 750g lamb neck fillet, trimmed and cut into chunky cubes (about 5cm pieces)
- 3 leeks, cut into thick slices
- 1 red bell pepper, seeds removed and chopped into large pieces
- 3 garlic cloves, finely grated
- ¼ teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 500g passata (smooth tomato sauce)
- 2 teaspoons balsamic glaze
- 150g baby spinach leaves
Method
- Preheat the oven to 160°C (140°C fan) / Gas Mark 3.
- Heat a large ovenproof pan or casserole over high heat and add the oil. Brown the lamb in batches until nicely sealed on all sides, then remove and set aside.
- In the same pan, cook the leeks and red pepper for about 3–4 minutes until they begin to soften.
- Stir in the garlic, cayenne, and cumin, cooking briefly for about 10 seconds until fragrant.
- Add the passata and 100ml water, mix well, and return the lamb to the pan. Season with salt and black pepper, then bring to a gentle boil.
- Cover with a lid and transfer to the oven. Cook for about 2 hours, until the lamb is tender.
- Remove from the oven, stir in the balsamic glaze and spinach, and cook just until the spinach wilts.
- Taste, adjust seasoning if needed, and serve hot with rice, mashed potatoes, or your favorite side.
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