Lamb
2kg / 4½lb leg of lamb
850ml / 1½pints dry cider
60ml / 4tbs honey
1 lemon, juice only
Garlic
Rosemary
Pre-heat oven to 200°C / 400°F/ Gas mark
6
Make small incisions in the leg of lamb and insert slivers of garlic
and sprigs of rosemary.
Place in a roasting dish and rub with the juice of lemon and honey.
Season, then pour cider over and around the joint and roast for 20 minutes.
Reduce oven to 160°C / 300°F / Gas mark 2, continue
roasting for 2 hours 40 minutes, basting occasionally.
Turn the meat twice during roasting.
Transfer the lamb to a warm plate and allow to rest for 5-10 minutes before
carving.
Skim off any excess fat from the pan juices.
Place over a low heat, adding more cider if needed to de-glaze the pan, strain
and serve the juices with the joint.