Shoulder or Leg of Lamb (about 5 lbs)
1 1/2 tsp ginger
4 tbsp honey
1 tbsp chopped rosemary
cider
Coat lamb with salt, pepper, ginger and rosemary
Place in pan top up and pour half the honey on top
Put a good amount of cider in pan
Cook for 1 hour basting with the cider at half hour intervals
Add more cider if required
Turn joint over and pour over rest of honey
Cook for 1 hour basting with the cider at half hour intervals
Turn joint over and cook for last 30 minutes
Cover joint with foil if getting too burnt
Use pan juices to make gravy
