Mary Berry’s Rugby Lamb is a rich, slow-cooked casserole that combines tender chunks of lamb with the sweetness of dried apricots and tangy mango chutney. Ideally the lamb should be cooked at a low temperature for at least two hours to ensure the meat becomes melt-in-the-mouth tender and the sauce thickens into a glossy, dark gravy.
Mary Berry Rugby Lamb Recipe Ingredients
- 1.5 kg (3 lb) boneless lamb (shoulder or leg), cut into 2.5 cm (1 inch) cubes
- 3 tbsp sunflower oil
- 2 large onions, roughly chopped
- 3 tbsp all-purpose flour
- 600 ml (1 pint) lamb stock (or beef stock)
- 150 g (5 oz) ready-to-eat dried apricots, halved
- 3 tbsp mango chutney (large chunks chopped)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- Fresh parsley, chopped (for garnish)
How To Make Mary Berry Rugby Lamb Recipe
- Preheat and Prep: Preheat your oven to 160°C (140°C fan/Gas 3). Ensure your lamb is trimmed of excess fat and cut into uniform pieces so they cook at the same rate.
- Brown the Lamb: Heat two tablespoons of the oil in a large, heavy-based flameproof casserole dish over a high heat. Brown the lamb in batches until golden all over. Remove the meat with a slotted spoon and set aside on a plate.
- Sauté the Onions: Add the remaining tablespoon of oil to the same pan. Reduce the heat to medium and sauté the chopped onions for about five to eight minutes until they are soft and beginning to turn translucent.
- Make the Roux: Sprinkle the flour over the onions and stir well for one minute to cook out the raw flour taste.
- Create the Sauce: Gradually pour in the stock, stirring constantly to prevent lumps. Bring the mixture to a boil and continue to stir until the sauce has thickened slightly.
- Combine Ingredients: Return the browned lamb and any resting juices to the pot. Stir in the halved apricots, mango chutney, Worcestershire sauce, salt, and pepper.
- Slow Bake: Cover the dish with a tight-fitting lid. Transfer to the center of the preheated oven and bake for one and a half to two hours. Check the meat toward the end of the cooking time; it should be tender enough to break apart with a fork.
- Final Touch: Remove from the oven and taste for seasoning. Scatter a generous handful of fresh parsley over the top before serving.
Recipe Tips
- The “Rugby” Secret: This recipe is named “Rugby Lamb” because Mary Berry designed it to be made a day in advance. Reheating it the next day allows the apricots to break down slightly and the meat to absorb more of the fruity, spiced sauce.
- Chutney Choice: Use a good quality mango chutney. If the chutney has very large pieces of mango, chop them up before adding them to the pot so they distribute evenly.
- Meat Selection: Lamb shoulder is the best cut for this recipe. While it has more fat than the leg, it stays much more succulent during the long, slow cooking process.
- Thickening: If the sauce is too thin at the end of cooking, you can simmer it on the stovetop without the lid for ten minutes to reduce and concentrate the flavors.
What To Serve With Mary Berry Rugby Lamb
Rugby lamb accompaniments are comforting, starchy additions frequently served to soak up the abundant and flavorful apricot gravy. Ideally the mashed potatoes should be whisked with plenty of butter and a splash of warm milk to provide a smooth, creamy base that can absorb the rich, fruity sauce of the lamb.
- Mary Berry Dauphinoise Potatoes
- Creamy mashed potatoes or steamed basmati rice
- Buttered green beans or roasted root vegetables
- A dollop of extra mango chutney on the side
How To Store Mary Berry Rugby Lamb
- Refrigerate: Once cooled, store the casserole in an airtight container in the refrigerator for up to two days. As mentioned, the flavor improves significantly after twenty-four hours.
- Reheat: Reheat gently in a saucepan over medium-low heat, adding a splash of stock if the sauce has thickened too much in the fridge. Alternatively, reheat in a covered dish in the oven at 160°C for twenty minutes.
- Freeze: This recipe freezes beautifully. Store in a freezer-safe container for up to three months. Thaw completely in the refrigerator before reheating.
Mary Berry Rugby Lamb Nutrition Facts
- Calories: 410 kcal (per serving)
- Carbohydrates: 22g
- Protein: 38g
- Fat: 18g
- Fiber: 3g
- Sugar: 14g
Nutrition information is estimated per serving based on six servings.
FAQs
Yes. Brown the meat and sauté the onions on the stovetop first, then transfer everything to your slow cooker. Cook on “Low” for six to eight hours or “High” for four hours.
Dried prunes or even chunks of eating apples work well as a substitute, providing a similar sweet contrast to the savory lamb.
Not at all. The mango chutney provides sweetness and a very mild aromatic spice, making this a very family-friendly dish that children usually love.
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Mary Berry Rugby Lamb Recipe
Description
A classic fruity lamb casserole with dried apricots and mango chutney, perfect for making ahead and feeding a crowd.
Ingredients
Instructions
- Brown the lamb in oil in batches; remove and set aside.
- Sauté onions until soft.
- Stir in flour, then gradually add stock to make a sauce.
- Add lamb, apricots, chutney, and seasonings to the pot.
- Cover and bake at 160°C for 1.5 to 2 hours until meat is tender.
- Garnish with parsley and serve with mash or rice.
Notes
- This is the original recipe from “Mary Berry’s Cookery Course.”
- For best results, make it the day before you intend to serve it.
- Trim as much visible fat as possible from the lamb before browning.
