Honeyed Welsh Lamb

Oen Cymreig Melog

1.35-1.8kg (3-4lb) Spring Lamb (leg or shoulder)

300ml (? pint) Cider

225g (8oz) Honey

2 tbsp Rosemary

1 tsp Ginger

Salt and Pepper

Pre-heat oven to 230ƒC: 450ƒF: Gas 8

Line an ovenproof dish with foil

Rub the lamb with salt, pepper and ginger

Place lamb joint in the dish and sprinkle with rosemary.

Cover the lamb with honey and pour cider around it.

Cook for 25 minutes per pound and 20 minutes extra

After 30 minutes reduce the temperature to 200ƒC; 400ƒF: Gas 6

Baste during cooking adding more cider if necessary

Serve with new potatoes and seasonal vegetables.