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Mary Berry's Rugby Lamb

Ultimate Mary Berry's Rugby Lamb Recipe for Tender Perfection

Discover the stunning flavors of Mary Berry's Rugby Lamb, a tender dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: British
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 kg beef shoulder
  • 2 tbsp sunflower oil
  • 2 onions, diced
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 500 ml vegetable stock
  • 2 tbsp tomato purée
  • 2 tsp balsamic glaze
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • ¼ tsp cayenne pepper
  • 2 tsp ground cumin

Equipment

  • pot
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring Cup

Method
 

  1. Trim excess fat from the beef and cut it into chunks.
  2. Heat the oil in a pot and brown the beef on all sides.
  3. Remove the beef, then sauté the onions and carrots for 5 minutes, adding the garlic afterward.
  4. Stir in the tomato purée, then add the stock and balsamic glaze; let it simmer.
  5. Return the beef to the pot, add the rosemary, season with salt and pepper, and simmer for 2 to 2.5 hours.
  6. Let the beef rest; reduce the sauce if desired and serve.

Nutrition

Serving: 1servingCalories: 450kcal

Notes

Feel free to substitute lamb for beef for a different flavor or add red wine for richness. Store leftovers in an airtight container for up to three days.

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